WILD GARLIC PESTO
Wild garlic grows in abundance from late winter until the end of spring and makes the most delicious pesto!
- 50 g pine nuts
- 100 g wild garlic leaves
- 50 g parmesan or vegan alternative finely grated
- juice of ½ lemon
- 100-150 ml extra virgin olive oil
- sea salt & freshly ground black pepper
Heat a dry frying pan over a low heat and add the pine nuts. Toast for 2-3 minutes, stirring frequently, until lightly golden.
Transfer the pine nuts into a food processor along with the wild garlic leaves, parmesan/vegan alternative, lemon juice and a generous amount of salt and black pepper. Blend, adding the extra virgin olive oil in a slow drizzle, until almost smooth (you want it to retain a little bit of texture). Taste and adjust the seasoning, adding a little more of any ingredient you think it may need.
Serve the pesto mixed through pasta, or however you wish. Alternatively, transfer into a jar and refrigerate for up to 3 days.
Love pesto recipes? Try my Kale Pesto next!