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Rory's wild garlic pesto

Watch How to Cook Well with Rory O'Connell Mondays at 7.30pm on RTÉ One
Watch How to Cook Well with Rory O'Connell Mondays at 7.30pm on RTÉ One

Watch How to Cook Well with Rory O'Connell Mondays at 7.30pm on RTÉ One

Ingredients

Makes 3 x 200ml jars

  • 110g wild garlic leaves, destalked
  • 50g pine nuts or cashew nuts
  • 2 garlic cloves, peeled and crushed
  • 1/4 teaspoon salt
  • 350-450ml extra virgin olive oil
  • 80g freshly grated Parmesan
  • Sea salt

Method

  1. Wash the wild garlic leaves. Spin and destalk.
  2. Chop the leaves coarsely and puree in a food processer with the nuts, crushed garlic, salt and olive oil or pound in a pestle and mortar.
  3. Remove to a bowl and fold in the finely grated Parmesan cheese.
  4. Taste and correct the seasoning if necessary. Store in a sterilized covered jar in the fridge.