Wild Garlic Pesto Recipe
Add a scrumptious rustic dash of zingy goodness to your dishes with this wonderful spring woodland pesto.
Throw into fresh pasta, stir into soups and stews, or give your baked or mashed potatoes a transformative taste-lift. So delicious this pesto could simply be enjoyed as a rather wholesome dip for your favourite nibbles!
50g (about a handful) of wild garlic leaves
30g fresh basil
50g pine nuts
30g grated parmesan
2 tbs olive oil
Half a lemon zest
Dash of lemon juice
Sea salt and freshly ground black pepper
Wash fresh garlic leaves thoroughly and add to pestle and mortar (or food processor if you wish) along with washed basil leaves, pine nuts, grated parmesan and lemon zest. After thoroughly crushing add in the olive oil, lemon juice and seasoning to taste.
If storing, pour into a sterilised jar and top with a little more olive oil to cover. In this way the pesto should keep for a couple of weeks in the fridge. It can also be stored in the freezer.