Wild Garlic Pesto

Foraged wild garlic is milder than its sister bulb garlic, that we are all so familiar with. This pesto is light and fresh, perfect to add to salad dressing, pasta, use to marinate meats, and delicious in sandwiches too!



L xx

Ingredients
100g wild garlic, thoroughly washed
50g grated parmesan
50g pine nuts, toasted
Olive oil
Lemon juice (dash)
Salt & pepper

Method

1. Add the wild garlic to a food processor and "pulse" until well broken down.
2. Add the parmesan and process further.
3. Add the pine nuts and blend on a slow, constant cycle.
4. As the machine works, gradually add olive oil through the spout at the top until the pesto reaches the consistency you want. Not too runny, but equally you don't want a solid mass either.
5. Remove the lid and gently stir through seasoning and a dash of lemon juice.
6. Store in a sterilised jar, in the fridge.