Wild Garlic Pesto

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   1. Heat a frying pan over medium heat then toast the pine nuts until golden brown. Remove nuts from the pan and set aside to cool.

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   2. Put the wild garlic leaves, garlic cloves, pine nuts and half of the oil into a food processor with a chopping blade and blitz to a paste.

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   3. Transfer the paste to a bowl and stir in the remainder of the oil, the Parmesan cheese, salt and pepper.

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   4. Store in an airtight jar and pour in additional oil to ensure the pesto is covered with oil to retain its freshness.

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   Notes:

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   - This pesto will stay fresh in the fridge for up to 3 weeks.

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   - To make a smaller quantity, the ingredients can be scaled down accordingly.

* Per serving · 4 servings · Values may vary.

No additional tips available.