Wild garlic pesto
Ingredients
- 200 g wild garlic leaves
- 60 g Parmesan
- 80 g pine nuts, toasted and salted
- 150 ml olive oil
- Salt and freshly ground black pepper
Instructions
1
Wash the wild garlic leaves, dry thoroughly and remove the stalks.
2
Place in a food processor with the pine nuts, Parmesan and olive oil.
3
Pulse several times, mixing in between.
4
Season with salt and freshly ground black pepper.
Notes
This pesto will keep in the fridge for at least 2 months. Try serving it with pasta, risotto or simply on toasted baguette. It is better to pick wild garlic in the fields than buy it in the supermarket, since shop-bought wild garlic often has a stronger flavour.
