Wild Garlic Pesto
100g Wild Garlic
160g Pine Nuts
40g Olive Oil
Wash the Wild Garlic in lightly salted cold water to remove any insects and unwanted guests from the leaves!
Toast the Pine Nuts in a pan or under the grill on a tray. Once golden brown and toasted, keep to one side.
Grate the Parmesan and keep to one side.
Into a food processor place, the washed Wild Garlic, toasted Pine Nuts, grated Parmesan, and a pinch of salt & pepper.
Turn on the food processor and slowly drizzle in the olive oil until fully added.
If you would prefer a wetter Pesto just add a little more oil.
Check the seasoning is to your taste.
If the seasoning is good, store in a sealed tub in the fridge.
This recipe will keep sealed in the fridge for 2-4 weeks.
Chef tip: This pesto can also be frozen and used straight from the freezer. I freeze mine in ice cube trays for an easier way to portion and store in the freezer!
Visit our Instagram page to see Chef Alex talk about Wild Garlic: https://www.instagram.com/walwickhall/