Wild garlic pesto

Ingredients

    75g wild garlic (ramsons)

    50g sunflower seeds

    50g parmesan

    50ml rapeseed oil

    splash white wine vinegar

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1 user rated this recipe 5.0 on average.

Other serves 8

“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!”

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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.

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