Wild Garlic Pesto
Pesto made with foraged wild garlic in place of basil, sharper and more pungent.
Servings 1 jar
Ingredients
- 150 g wild garlic leaves
- 50 g Parmesan cheese finely grated
- 0.5 lemon zested and juiced
- 50 g pine nuts toasted
- 150 ml olive oil
Instructions
- Rinse and roughly chop the wild garlic leaves.
- Blitz the wild garlic leaves, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice and the parmesan.