Wild Garlic Pesto
Make the most of wild garlic season with this simple pesto recipe. Stir through pasta, add a swirl through stews or soups or add to the skin of a roast chicken. The woods are covered in a vivid green wild garlic carpet just now...get yourself some while the season lasts!
Note: The pesto will store in the fridge for up to a week. Alternatively, you can freeze into ice cube trays and defrost when needed.
100g wild garlic, rinsed and roughly chopped
50g pecorino or parmesan, grated
2 tbsp Extra Virgin Olive Oil
2 tsp lemon juice
Preheat oven to 120C. Line a tray with baking paper and toast hazelnuts for around 10 minutes being careful not to let the nuts burn. Set aside to cool.
Add wild garlic, hazelnuts, pecorino and olive oil to a food processor and blitz to desired consistency.
Transfer the contents from the food processor to a bowl and stir in the lemon juice. Season to taste.