Wild garlic pesto

“There’s nothing better than returning from a foraging stroll with fresh wild garlic, whizzing up a batch of pesto and having it on some freshly cooked pasta. Simply delicious!”

Yields8 Servings
 75g wild garlic (ramsons)
 50g sunflower seeds
 50g parmesan
 50ml rapeseed oil
 splash white wine vinegar
1

Wash the wild garlic carefully, ensuring there are no other leaves in the mix.

2

Finely chop them and add to a blender with the sunflower seeds, parmesan and half the oil. Blend until smoothish. Add the rest of the oil, the vinegar and a pinch of sea salt and blend again. Feel free to add some more oil if you like a runnier consistency.

3

Pour into small jars and store in the fridge. Use within 2 weeks.

Category

Ingredients

 75g wild garlic (ramsons)
 50g sunflower seeds
 50g parmesan
 50ml rapeseed oil
 splash white wine vinegar

Directions

1

Wash the wild garlic carefully, ensuring there are no other leaves in the mix.

2

Finely chop them and add to a blender with the sunflower seeds, parmesan and half the oil. Blend until smoothish. Add the rest of the oil, the vinegar and a pinch of sea salt and blend again. Feel free to add some more oil if you like a runnier consistency.

3

Pour into small jars and store in the fridge. Use within 2 weeks.


Wild garlic pesto