AuthorBod Griffiths“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!”
Wash the wild garlic carefully, ensuring there are no other leaves in the mix.
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.
Pour into small jars and store in the fridge. Use within 2 weeks.
Ingredients
Directions
Wash the wild garlic carefully, ensuring there are no other leaves in the mix.
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.
Pour into small jars and store in the fridge. Use within 2 weeks.