For those that missed my Instagram Reel earlier in the week, here’s the recipe I used for Wild Garlic Pesto:
WILD GARLIC PESTO
Ingredients:
150g Wild garlic
150g Wild garlic
Zest of half lemon
Juice of half lemon
2 x Garlic cloves
150ml Rapeseed oil
50g Parmesan cheese
50g Pine nuts
Glass jar with lid
Method:
Rinse and pat dry the wild garlic.
Roughly chop the wild garlic.
Prepare the other ingredients - mince the garlic cloves, zest and juice the lemon, measure out the oil, grate the cheese.
Add the ingredients to the food processor, including the lemon juice and oil.
Spoon into the jar and label and date.
Stir the pesto through cooked pasta.
Rinse and pat dry the wild garlic.
Roughly chop the wild garlic.
Prepare the other ingredients - mince the garlic cloves, zest and juice the lemon, measure out the oil, grate the cheese.
Add the ingredients to the food processor, including the lemon juice and oil.
Spoon into the jar and label and date.
Stir the pesto through cooked pasta.
The pesto will keep for up to two weeks in the fridge. Please don’t pull out the bulbs - take one leaf from each plant.
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