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Wild garlic pesto
| Author: Riverford Organics | Published: 16th April 2024 06:38 |
This is delicious thrown through pasta, swirled through soups and stews or served as a condiment to baked potatoes or a perfectly roast chicken. Try using it as a salad dressing or popping a few dabs into your favourite sandwich. Will keep for at least a week in the fridge. Feel free to replace the hazelnuts with any nut of your choosing, likewise any salty hard cheese can work too. Makes 1 large jar.
Preparation Time: 10 minutes
Cooking time: 0 minutes
Serves: many
Ingredients
• 100g wild garlic
• 50g Parmesan grated
• 50g hazelnuts, skinned & toasted
• Olive oil
• Lemon juice, to taste
• Salt & pepper
Instruction
- Thoroughly wash your wild garlic and place in a food processor, blitz until fairly well broken up.
- Next add your Parmesan and process further, this will help to break down the garlic leaves.
- Finally add your hazelnuts. When the nuts are added you will want to have your olive oil to hand; turn the machine back on, and add olive oil to your desired consistency.
- Add salt, pepper and lemon juice to taste.
- You can always make this more traditionally and slowly in a pestle and mortar too.
Courtesy of http://www.riverford.co.uk/
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