Wild Garlic Pesto
- 150ml Yorkshire Rapeseed Oil – natural
- 1 large bunch of wild garlic, washed thoroughly (about 100g)
- 1 small bunch of flat leaf parsley, washed
- 50g pine nuts, toasted
- 50g Parmesan cheese
- Squeeze of lemon juice
- Seasoning to taste
Ingredients
Method
Put all the ingredients in a food processor (except for our cold pressed, extra virgin oil) and blitz up for a couple of minutes. Then slowly pour in the rapeseed oil until fully blended and job done!
Top tips:
- Try using one of our flavoured deli oils for an extra kick of flavour.
- It lasts about a week in the fridge but you can freeze it. We freeze it in freezer trays for handy portion sizes!
