Wild Garlic pesto

Nothing comes earlier in spring than the fresh shoots of wild garlic, which marks an exciting time in the kitchen. Surprisingly common and abundant from February through to June, once you find wild garlic, it is unmistakeable in appearance and aroma, and a pot of this in your fridge will serve you well for a few weeks.

Our pesto is perfect as a replacement for standard pesto in our delicious Chicken broad bean and courgette risotto (RECIPE LINK), or simply stirred through pasta, or adding on top of a steak.

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Ingredients

A large bunch of wild garlic leaves ( about a handful, or 100 g)
1 small bunch of parsley (approx 85g)
60g pine nuts
60g parmesan, grated
150ml olive or rapeseed oil
A good squeeze of lemon juice from one lemon
Salt and pepper to taste

Method

Wash and dry the garlic. Chop with the parsley, and add to a high sided container suitable to use with a hand blender.
Add the oil, and blend till smooth. Add the lemon juice to loosen. Add the cheese, pine nuts and parmesan, and continue to blend till you have a thick sauce like consistency. Add another glug of oil to loosen if required.
Store in the fridge in a sealed jar for up to 2 weeks.

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