Wild Garlic Pesto
Quick and easy wild garlic pesto, a wonderful springtime recipe that can be served with pasta or used to add flavour to almost any dish!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 150 g wild garlic leaves (more or less is fine)
- 3 large basil leaves
- 30 g parmesan
- 30 g pine nuts
- 1 tbsp fresh lemon juice
- 150 ml EV olive oil (how much you use will depend on how thick you like your pesto)
- 1/4 tsp salt
- freshly ground black pepper
Instructions
- 1
Rinse your wild garlic leaves and pat dry with kitchen paper.
- 2
Either roughly chop the leaves and stalks or just tear them up with your hands and place them in your chopper.
- 3
Add the basil leaves, cheese, nuts, lemon juice and about ⅔ of the olive oil. Follow this with the salt and some pepper. Place the chopper lid on and blitz everything to a fairly smooth paste. Add more oil if you need it, or if you want a runnier pesto.You will also have to scrape down the sides of your chopper a couple of times during the process, to ensure that everything is chopped up well.If you have a chopper with a funner, you can also drizzle the olive oil in as you are chopping everything up.
- 4
Taste, and add more salt if you want to. Store in a clean jar for up to 2 weeks in the fridge.