Wild Garlic Pesto

Wild garlic grows prolifically in Spring in the UK in ares that are damp, close to a river or stream. The young leaves are full of garlic flavour and perfect for a pesto.

60g pine nuts  140g wild garlic leaves  80g parmesan  150 ml olive oil

Blitz the nuts with the parmesan and garlic leaves in a blender and slowly add the olive oil. I add a drop or two of lemon juice too. This is fantastic in sauces, spread on toast or as a dip. If you haven’t got pine nuts substitute cashews or peanuts.


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