Wild Garlic Pesto

Recipe for: WILD GARLIC PESTO 

Ingredients: 

·        50 – 100g fresh wild garlic leaves, washed & roughly chopped

·        50g fresh parsley or coriander leaves (optional)

·        50g parmesan, grated

·        50g pine  nuts (or you can use sunflower seeds or toasted hazelnuts)

·        100 – 150ml olive oil

·        Freshly ground salt & pepper

·        Juice of ½ fresh lemon

 

Method: 

1.      Put all the ingredients, except the oil, into a blender

2.      Add about 30-40ml of the oil

3.      Blitz/ blend to a green paste

4.      Add the remainder of the oil, stirring to mix well

5.      Decant into clean glass jar(s) & allow to settle

6.      Make sure that there is a layer of oil across the top of the jar to preserve the pesto

 

What else you need to know: 

1.      Will keep in the fridge for a week or so

2.      You can freeze the stuff in ice-cube trays, cracking out as & when needed in recipes