Ingredients

  • 50 g fresh wild garlic leaves
  • 25 g pine, cashew, hazel or chestnuts
  • 200 ml organic olive oil or better still irish organic rapeseed oil
  • 40 g grated, parmigiano-reggiano or really mature desmond
  • organic black pepper and sea salt

Method

  • Blitz the nuts and half the oil in a food processor and add in the grated cheese. Then add the wild garlic and blitz with the remaining oil to the right consistency. Then simply season, to your taste.

Method

  • The Wild Garlic Pesto is a deep dark green Pesto with attitude, a pesto with a strong taste of wild natural garlic and its lush woodland dwellings. What you also get is ‘bottled spring and summer’.
  • Use it as a dressing over salads, bake into your favourite bread dough, add to any pasta dish or mix with butter and slip under the skin of a chicken roast…the list goes on, just use your imagination and go wild!

Method

  • Pour into sterilised Kilner Jars and keep in the fridge or a really cool, dark pantry. More so than with Basil Pesto, there is a reaction between the Wild Garlic, Oil and especially metal lids…hence the Kilner.

Notes