Wild Garlic Pesto

Method

Place the pine nuts in a dry frying pan over a low to medium heat and toast until lightly golden. This gives them extra crunch and brings out their flavour. Set aside to cool.

Rinse the wild garlic thoroughly and pat dry.
Add the wild garlic, lemon juice and olive oil to a blender or food processor, then blend until smooth.

Add the toasted pine nuts and pulse until you reach your preferred consistency. If needed, add a little more olive oil to loosen the pesto.

To serve

Stir through the grated Parmesan, if using. It’s equally delicious left out for a lighter, dairy-free version.

Tip

Store in an airtight container in the fridge for up to 5 days or freeze in small portions for later use. It’s a wonderful way to make the most of wild garlic season and enjoy its flavour throughout the year.