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Wild Garlic Pesto

organic vegetarian recipes wild garlic pesto

 

Milder than garlic bulbs as we know them and with a tangy, chive-like flavour. They make a tasty alternative to basil pesto; perfect for stirring into fresh pasta, risotto and soup, or drizzled over salads or dips like hummus.

 

Serves 4-6

Cooking time: 5 minutes plus 5 minutes prep

 

Ingredients

100g wild garlic

70g pine nuts, toasted

50g parmesan, grated

1 lemon, zest and juice

Olive oil

Salt & pepper

 

Method

  1. Rinse the wild garlic thoroughly under cold water.
  2. Add the wild garlic to the food processor and blitz to break down before adding the pine nuts, parmesan, a small squeeze of lemon juice and lemon zest. Blitz again, gradually adding olive oil until you have a consistency you like.
  3. Season with salt and pepper. You can then transfer into a jar to keep in the fridge until you need it, or serve right away.

 

 

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Eversfield Organic

Ellacott
Bratton Clovelly
Okehampton
DEVON
EX20 4LB

01837 871400
info@eversfieldorganic.co.uk

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Food and Drink Devon
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