Food by Fern
Wild Garlic Pesto
When wild garlic is in season, this is your change to make this pesto. It is the best way to showcase the delicate flavour of this springtime favourite. Tossed with pasta, spread on sourdough, or as a statement piece in a griddle chicken burger, it’s just delicious.
Ingredients
- 150g Wild garlic leaves
- 150g Basil Leaves
- 50g Parmesan or vegan alternative
- 75g Pine nuts
- 130ml Extra virgin olive oil
- A pinch of Sea Salt
- A pinch of Pepper
- Squeeze of lemon
METHOD
1. Rinse and roughly chop the wild garlic leaves.
2. Toast the pine nuts tossing regularly. Be careful as the catch easily.
3. Blitz the wild garlic leaves, basil, parmesan, and pine nuts to a rough paste in a food processor.
4. Season with salt and pepper.
5. Add most of the oil slowly to the paste and mix thoroughly.
6. Add a few squeezes of lemon juice.
7. Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for about two weeks.
8. Bon Appétit
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