Wild Garlic Pesto

1. 1

   In a small pan, gently roast the sliced almonds. Don't use any cooking oil.

2. 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. 3

   Slowly add oil through feed tube to make a nice paste.

4. 4

   Taste and add more salt and pepper if you like...or add it later when you add the pesto to a meal.

5. 5

   Add more oil if you prefer it creamy.

6. 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. 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. 8

   Serve on pasta and add fresh grated parmesan, grana padano or pecorino cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.