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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.
INGREDIENTS:'
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
METHOD:
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.
TIP:
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.
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