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A really tasty and vibrant pesto. Quick and easy to make. Add to pasta, casseroles, mashed potato, soups, salads or sandwiches.
150g wild garlic leaves, washed and roughly chopped
50g grated parmesan
1 chopped garlic clove
Chopped zest of ½ lemon, plus a little juice
50g pine nuts (or hazlenuts)
150ml rapeseed oil (or olive oil)
Salt and pepper
1. Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor.
2. Season to taste and slowly pour in the olive oil until blended.
Pesto be stored in the fridge for up to 2 weeks or frozen for up to 6 months. Freeze, topped with a little olive oil in either an airtight container, or for smaller quantities, in large ice cube trays.