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wild garlic pesto
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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.
Course Side Dish
Prep Time 30 minutes

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.
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  • Blitz until you reach your desired consistency.
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  • Taste and adjust salt and lemon as needed.
  • Store in the fridge.
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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!)