Wild garlic pesto
Wild Garlic Pesto
We're lucky to have access to a glut of wild garlic every March and April. This is one of the many delicious recipes we make with the leaves that we forage.
Ingredients
- 100g wild garlic, thoroughly washed
- 20g curly parsley
- 55g pine nuts, toasted
- 55g parmesan cheese, grated
- 140ml olive oil
- 3 tbsp lemon juice
- Salt and freshly ground pepper
Instructions
1. Add the wild garlic leaves to boiling water and blanche for 30 seconds. 2. Plunge into iced water to remove the harsh flavour, stop the cooking and preserve their deep green colour. 3. Dry the leaves then blend for 2 minutes with all the remaining ingredients, except the oil. 4. With the blender still running, slowly pour in the oil until blended.
Details
Prep time: Cook time: Total time: Yield: 400g