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Posted by Susie Taylor on


Large bunch wild garlic leaves (washed), 60g toasted pine nuts, 60g grated parmesan, 150ml olive oil, dash lemon juice, salt, freshly ground black pepper

Finally we found wild garlic! Yippee! So today Ben has made this yummy wild garlic pesto and we had pesto pasta for lunch - such fantastic comfort food. This is how to make it.

Put all the ingredients except the olive oil in to the whizzer and whizz for a minute or two. Then gradually add the olive oil until blended - enjoy! It will keep in a jar in the fridge for at least a week.

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