This is a very easy and quick recipe for a pesto made using wild garlic, perfect for using up any you have foraged and preserving it for a few weeks longer. It is delicious on its own with pasta or spread onto crusty bread, or when used as an accompaniment with meat and fish.
Prep time: 10
- A few handfuls of wild garlic – preferably the leaves but you can also include the stems and flowers
- 1 cup of nuts – hazelnuts make a great pesto but you can also use pine nuts and cashew nuts or a mixture
- 1 lemon
- 50g parmesan (optional)
- Olive oil
Put the wild garlic, nuts, parmesan, salt and pepper into a blender and blend until well broken down or use a pestle and mortar to slowly grind the ingredients. If using a pestle and mortar, grate the parmesan and add afterwards
Squeeze juice from the lemon into the mixture
Gradually add oil and blitz/stir into the mix until you have a good paste consistency
Use straight away by mixing into pasta or decant into a clean jar. If storing, pour olive oil on top of the mixture in the jar and it will keep in the fridge for a couple of weeks
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