Wild Garlic Pesto. Simple and satisfying to the last!
This great tasting Wild Garlic Pesto captures the full-on pungency of wild garlic, and can be ready in minutes.
Before making this fantastic wild garlic pesto, first of all be sure you are harvesting wild garlic leaves and not a poisonous lookalike plant, lords and ladies (discussed in the previous post).
You will need:
A pestle and mortar or food processor
Two large handfuls of wild garlic leaves – chopped
(optional) A small handful of ground ivy
Decent glugs of olive oil or a good organic rapeseed oil
Pine nuts / hazelnuts / soaked sunflower seeds
Handful of basil leaves – chopped finely
Lemon juice or cider vinegar
Possibly a splash of water
Gently rinse the leaves under water and dry them gently
Roughly chop the wild garlic and basil.
Take the garlic and basil leaves, pine nuts and good glugs of oilve oil and blitz in a processor or pestle and mortar. Add enough oil for your desired consistency.
Add the lemon juice or vinegar gradually until happy with the flavour
Season lightly with salt and pepper.
Add a tad of water or more olive oil for the desired pesto consistency
Eat with anything! Enjoy!
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