Wild Garlic Pesto
4-6
5 minutes
5 minutes
Vegetarian
Milder than garlic bulbs as we know them and with a tangy, chive-like flavour. They make a tasty alternative to basil pesto; perfect for stirring into fresh pasta, risotto and soup, or drizzled over salads or dips like hummus.
Ingredients
- 150g wild garlic
- 50g hazelnuts, toasted
- 50g vegetarian hard cheese, grated
- 1/2 lemon, zest and juice
- 1 garlic clove, finely chopped
- Olive oil
- Salt & pepper
Directions
Rinse and roughly chop the wild garlic leaves.
Blitz the wild garlic leaves, vegetarian hard cheese, garlic, lemon zest and hazelnuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.
