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Delicious homemade wild garlic pesto, subtle and packed with flavour
- 100 g Wild garlic leaves washed and dried
- 60 g Pinenuts toasted
- 1 lemon Juice and zest
- 50 g Parmesan cheese grated
- 100 ml Olive oil
- Salt & Black pepper for seasoning
Rinse your wild garlic leaves in a colander and pat dry
Roughly chop the leaves and pop into your food processor
Next add you're toasted pine nuts, lemon juice, lemon zest and parmesan and blitz
Once blitzed and combined slowly add your olive oil with the motor running
Once combined, taste and season if required
Pop into a spotlessly clean jar and pop the lid on (I add a tiny dribble of oil on the top) and hey presto that's it
Store in the fridge for up to 2 weeks
** All nutritional information is approximate and intended only as a guide
Nutrition Facts
Wild Garlic Pesto - Easy
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.