Wild Garlic Pesto Recipes

Steps:

• Rinse and roughly chop the wild garlic leaves.
• Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
• Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.

Steps:

• In a small pan, gently roast the sliced almonds. Don't use any cooking oil.
• Add almonds, salt, pepper and wild garlic leaves to a small food processor. Run at a high level until the garlic leaves are finely chopped and combined with the other ingredients.
• Slowly add oil through feed tube to make a nice paste.
• Taste and add more salt and pepper if you like...or add it later when you add the pesto to a meal.
• Add more oil if you prefer it creamy.
• Once everything is combined, scoop the pesto into a small, clean canning jar with a lid. I used a spatula to get everything out of the food processor and into the jar without loss or too much hassle.
• Pour enough olive oil over the pesto in the jar to cover it. Store in your refrigerator up to a few months...if you don't eat it all by then. When you take some of the pesto out, remember to cover it back up again with olive oil as needed.
• Serve on pasta and add fresh grated parmesan, grana padano or pecorino cheese.