How To Make: Wild Garlic Pesto

Name: Wild Garlic Pesto
Prep time: 10 min
Total time: 10 min
Ingredients: 150 g wild garlic leaves; 50 g parmesan (grated (alternatively use a vegetarian option)); 1 lemon (juice and zest); 25 g pine nuts; 150 ml extra virgin olive oil; Sea salt; Freshly ground black pepper

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Wild Garlic Pesto

Prep Time 10

Total Time 10

Author TLE Recipes

Equipment

Food processor

Ingredients

150 g wild garlic leaves
50 g parmesan grated (alternatively use a vegetarian option)
1 lemon juice and zest
25 g pine nuts
150 ml extra virgin olive oil
Sea salt
Freshly ground black pepper

Instructions

Thoroughly wash the wild garlic leaves and drain.
In a dry frying pan, toast the pine nuts and hazelnuts over a low heat until fragrant, being careful to avoid burning.
Transfer the wild garlic leaves, pine nuts, parmesan and lemon zest to a food processor and blitz into a coarse paste.
Generously season with salt and pepper, then pour in most of the oil and the lemon juice with the motor still running slowly. Blitz until completely incorporated then transfer to a clean jar.
Fill with the rest of the oil and taste for seasoning.
The wild garlic pesto will last for up to two weeks in the fridge.