It’s wild garlic season! If you’re fortunate enough to have found a bunch either foraged or from the greengrocer, this is a great recipe to extend the shelf life and enjoy it for a little longer. The recipe is just a guide, you can easily replace the pine nuts with toasted walnuts or hazelnuts, use a different hard cheese such as pecorino, and olive oil can be substituted for the rapeseed oil. If you prefer a stronger garlic flavour, add a clove or two of crushed garlic. ?
150g wild garlic
60g pine nuts, toasted
50g grated Parmesan cheese
Juice of half a lemon
150 ml rapeseed oil
Salt and pepper
Blanch the wild garlic in boiling water for 10 seconds, drain, and quickly refresh in cold water. Set aside to drain well on kitchen paper before using. Place the garlic and pine nuts in a food processor or pestle and mortar and process/grind to a chunky purée. Add the Parmesan and lemon juice and process again. Slowly add the oil to bring the mixture together into a chunky pesto. Do not over-process the mixture for best results. Season to taste, the pesto is ready to use or it can be stored well sealed in the refrigerator for about 10 days
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