Wild Garlic & Basil Pesto

Wild Garlic & Basil Pesto

Recipe by Laura Ruth

  • 60 g of toasted mixed pinenuts & 60g of toasted pumpkin seeds

  • 100 g wild garlic leaves

  • 2 handfuls of basil

  • 110 g Parmesan cheese

  • 220 ml of olive oil

  • sea salt

  • 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