Wild Garlic Pesto
We love Spring when the Wild Garlic is ready for foraging, and we don't have to travel far from the farm to get our hands on it! This pesto recipe is perfect to make the most of the pungent garlic flavour, and is great for freezing in small batches.
INGREDIENTS
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
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!
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