Simple Wild Garlic Pesto
Try this easy, wild garlic pesto recipe. It's perfect for pepping up spring dishes!
Servings: 1 jar
- 100 grams wild garlic
- 50 grams Parmesan cheese
- 50 grams toasted walnuts
- 1 lemon
- olive oil
- salt and pepper to taste
Wash wild garlic leaves thoroughly and blot dry with a tea towel.
Place the leaves into a food processor and blitz until they're coarsely chopped.
Grate the Parmesan and add to the chopped leaves, along with the juice of half a lemon, a good glug of olive oil, and the toasted walnuts. Blitz until everything is finely chopped. Taste as you go, and add more oil and/or lemon juice if the mixture looks too thick.Add salt and pepper to taste.
Transfer the pesto to a clean jar, and cover the top with a slick of olive oil to help preserve it.
The oil covered pesto can keep in the fridge for up to two weeks. Alternatively, freeze the pesto in an ice-cube tray and enjoy the punchy flavour of spring wild garlic throughout the year!