Wild Garlic Pesto
Wild Garlic Pesto
A vibrant spring pesto made with freshly foraged wild garlic. Ready in minutes, and a beautiful way to bring spring to your table.
Ingredients
- 2 parts wild garlic
- 1 part pine nuts (sunflower or pumpkin seeds also work well)
- 1 part hard cheese, grated
- 1 part extra virgin olive oil
- Salt to taste
- lemon juice to taste
Instructions
- Add all ingredients to a blender.
- Blitz until you reach your desired consistency.
- Taste and adjust salt and lemon as needed.
- Store in the fridge.
Notes
This recipe works on a ratio basis – scale up or down depending on how much you’ve foraged. No need for precise weights or measures.
The pesto will keep in the fridge for a few days, but it’s best made fresh. (It never lasts long in our house anyway!)