Wild Garlic Pesto

Ingredients

  • 450g wild garlic leaves
  • 200g olive oil
  • 120g pine nuts carefully toasted in a pan
  • 120g parmesan
  • 1 or 2 unwaxed lemons
  • Sea salt

Ingredients

  • 450g wild garlic leaves
  • 200g olive oil
  • 120g pine nuts carefully toasted in a pan
  • 120g parmesan
  • 1 or 2 unwaxed lemons
  • Sea salt

Method

1. Blanch 400g of Wild Garlic in boiling water for 20 seconds until it wilts.

2. Remove and plunge in cold water.

3. Drain throughly, by wrapping in a tea towel and twisting.

4. Add to your food processor, with the 20-50g of raw Wild Garlic and the Olive Oil. Then blitz into a smooth paste.

5. Follow with the Pine Nuts and blitz again. I like to keep them quite chunky for the texture, but you can go as smooth as you like.

6. Follow with the cheese and lemon zest and blitz briefly to combine.

7. Taste to check your seasoning and adjust as necessary.

8. Keeps for ages in the fridge stored in a jar with a cm of olive oil on top to stop it drying out and discolouring. Also freezes very well.

Courtesy of Julius Roberts – @telltalefood.