Wild Garlic Pesto

Ingredients

• 100 g wild garlic leaves
• 50 g pine nuts
• 50 g Parmesan cheese, grated
• 1 garlic clove
• 120 ml extra virgin olive oil
• 1 tbsp lemon juice
• ½ tsp salt
• ½ tsp black peppercorns

Instructions

1. 1

   Wash the 100g wild garlic leaves thoroughly and spin dry in a salad spinner. Pat with a clean towel to remove excess moisture.

2. 2

   Toast the 50g pine nuts in a dry skillet over medium heat, shaking often, until golden and fragrant, about 3-4 minutes. Remove immediately to a plate to cool.

3. 3

   In a food processor, combine the wild garlic leaves, toasted pine nuts, 1 garlic clove (roughly chopped), 0.5 tsp salt, and 0.5 tsp black peppercorns. Pulse until finely chopped, scraping down the sides once.

4. 4

   With the motor running, slowly drizzle in the 120ml extra virgin olive oil until the mixture forms a smooth, thick paste, about 30 seconds. Stop and scrape down the bowl.

5. 5

   Add the 50g grated Parmesan and 1 tbsp lemon juice. Pulse 4-5 times just to combine—do not over-process; the pesto should have a slightly coarse texture.

6. 6

   Taste and adjust seasoning with more salt or lemon juice if needed. Transfer to a jar and cover with a thin layer of olive oil to prevent browning. Store in the fridge for up to 5 days.

Tools you’ll need

• food processor
• salad spinner
• dry skillet
• measuring cups and spoons
• spatula
• jar for storage

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