Wild Garlic Pesto
- 50g wild garlic leaves
- Small handful fresh parsley
- 50g roasted pine nuts
- 50g Parmesan, grated
- 100ml cold pressed extra virgin olive oil
- Squeeze of fresh lemon juice
- Pinch mineral-rich salt
- Pinch black pepper
Place the pine nuts on a baking tray and roast at 150C for around 20 mins. Remove and let cool. You can also toast them in a pan if you prefer. It’s really just to get the richer flavour.
Then add all of the ingredients, except the olive oil to a food processor. Pulse to break down the ingredients for a minute or so and then GRADUALLY add the olive oil until you get a nice blended texture.
Use mixed through piping hot fettuccini or other pasta, as a delicious side for meat/fish, mixed through roasted vegetables and topped with grilled halloumi, or with scrambled eggs on sourdough for a flavoursome brunch. The uses are many and super delicious!