Traditional pesto requires parmesan cheese. This recipe doesn’t use any cheese and the flavour is still huge! Stir it into a pasta dish, add more oil to use for dipping piping hot ciabatta or drizzle it over new potatoes.
This recipe is very flexible; don’t get hung up on the weights as it’s down to your personal taste preferences.
You don’t need lots of leaves as they pack a punch. Whatever else you decide to do ensure that the person you are kissing tonight has had some of this wonderful pesto too!
Prep time: 5 – 10 minutes
Ingredients
- 25 gms Wild Garlic leaves
- 25 gms Pine Nuts
- 40 – 50 ml Extra Virgin Olive Oil
- 1 Dessertspoon fresh lemon juice
- Seasoning
Method
- Put the leaves and ½ the olive oil in a small blender and briefly liquidise. Try not to overdo it; you want to see bits of the leaves.
- Add the pine nuts and whizz again, adding more olive oil to get a runny consistency.
- Stir in a little lemon juice
- Season with freshly ground salt and pepper.
Keep in a sealed jar until you are ready to use and to stop everything in your fridge smelling of garlic!
