wild garlic pesto
wildly garlicy pesto. vibrant and punchy. perfect on
pasta, fish, pizza, sourdough bread.....anything!
Blitz in with chick peas for a garlicy hummus.
keeps for 2 weeks in the fridge, and can be frozen
ingredients
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150g wild garlic leaves
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50g parmesan
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1 clove of garlic
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1/2 lemon zested and squeezed
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50g pine nuts (or sunflower hearts/walnuts/hazelnuts...)
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150ml Welsh cold pressed rapeseed oil
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HOW TO MAKE....
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put the nuts into a dry frying pan on a medium heat to toast them. once they start to lightly brown, and release their oils remove them from the heat and allow them to cool.
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put the toasted nuts into a blender with the garlic, lemon zest, parmesan.
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add the wild garlic leaves and a little of the oil and blitz it with the blender to make a paste. its up to you how coarse or smooth you like to make it.
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slowly add the rest of the oil whilst the blender is running.
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season with the lemon juice to taste, and some sea salt