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60 g of toasted mixed pinenuts & 60g of toasted pumpkin seeds
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100 g wild garlic leaves
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2 handfuls of basil
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110 g Parmesan cheese
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220 ml of olive oil
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sea salt
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a generous squeeze of lemon juice (optional)
1. Wash the wild garlic leaves thoroughly.
2. Transfer half of your greens and nuts/seeds to the blender, add the olive oil and whiz to a smooth paste. Add the remaining leaves, together with nuts/seeds and Parmesan cheese, a pinch of sea salt and/or a squeeze of lemon juice (optional) and pulse for a few seconds until you have a coarse pesto.
3.Taste. Adjust seasoning, add either more nuts/seeds, leaves or olive oil if necessary. Serve immediately. Pop whatever is left into a jar, drizzle a bit of oil over the top, cover and store in the fridge for a week.
Recipe by Laura Ruth