Wild Garlic Pesto

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 50 g sliced almonds (optional, alternative pinenuts)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 75 g wild garlic sprouts
• 150 ml olive oil to cover in the jars
• extra to cover in the jar
• parmesan cheese, to serve (or grana padano or pecorino)

Recipe

• 1 in a small pan, gently roast the sliced almonds. don’t use any cooking oil.
• 2 add almonds, salt, pepper and wild garlic leaves to a small food processor. run at a high level until the garlic leaves are finely chopped and combined with the other ingredients.
• 3 slowly add oil through feed tube to make a nice paste.
• 4 taste and add more salt and pepper if you like…or add it later when you add the pesto to a meal.
• 5 add more oil if you prefer it creamy.
• 6 once everything is combined, scoop the pesto into a small, clean canning jar with a lid. i used a spatula to get everything out of the food processor and into the jar without loss or too much hassle.
• 7 pour enough olive oil over the pesto in the jar to cover it. store in your refrigerator up to a few months…if you don’t eat it all by then. when you take some of the pesto out, remember to cover it back up again with olive oil as needed.
• 8 serve on pasta and add fresh grated parmesan, grana padano or pecorino cheese.