Wild Garlic Pesto
Wild Garlic Pesto is a super tasty springtime favourite sauce that can be added to pasta, soups and salads.
Servings: 380 grams
- 150 g wild garlic leaves
- 50 g parmesan cheese
- 50 g pine nuts (dry roasted)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 130 ml extra virgin olive oil
Carefully wash the wild garlic leaves, making sure to remove any soil or dirt. Dry them using a salad spinner.
Place the wild garlic leaves, pinenuts, parmesan cheese, salt and freshly ground black pepper in a food processor.
Blitz it while adding the olive oil slowly at the same time, until it becomes smooth.
Taste the seasoning and adjust it to your taste.
Place it in a jar or an airtight container and store it in the fridge for up to 2 weeks.
Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg