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


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