Ingredients
Wild garlic pesto
- 120g washed wild garlic leaves
- 30g pine nuts
- 40g parmesan
- 100g Extra Virgin olive oil
- 100g Sunflower oil
- zest of 1 lemon
Method
Step 1
In a robot coupe, blend the pine nuts with the oil
Step 2
Add the wild garlic and blitz until correct concistency is achieved
Step 3
Add the parmesan and lemon, pulse until combined
Step 4
One spoon of the pesto is used on the plate for each dish. The rest can be reserved and used for plenty of there things