All About Food - Recipes
Wild Garlic Pesto
Delicious on pasta, in mashed potato and also great as part of a marinade for fish and poultry.
Ingredients
- 125g wild garlic leaves, washed, dried and roughly chopped.
- 100g pine nuts.
- 120g parmesan, grated.
- 100ml extra virgin olive oil.
- Maldon salt and freshly ground pepper.
Method
- Place all the ingredients apart from oil in a food processor and blitz!
- Blend until mixture is smooth.
- Then while the motor is running gradually pour in the olive oil until well distributed.
Storage
- Place the Pesto in a sterilised jar and pour a little extra olive oil over the top and seal well with a lid. Refrigerate until ready to use.
- The pesto will keep for up to a month in a well sealed jar in the fridge