Demijohn’s Wild Garlic Pesto, by Frances Ferguson

Wild Garlic Pesto

Demijohn's Wild Garlic Pesto
Print Recipe
Servings
1 batch
Servings
1 batch
Demijohn's Wild Garlic Pesto
Print Recipe
Servings
1 batch
Servings
1 batch
Instructions
  1. Blend the garlic leaves adding a handful or so at a time in the small bowl of the blender. Add the pine nuts, garlic, parmesan and drizzle the Kabbadates Extra Virgin Olive Oil or Monterosa Extra Virgin Olive Oil in while continuing to blend.
  2. When a vivid green paste has been made add lemon juice to taste and season with salt and pepper to taste. This made a generous jar and a half so we used some right away and froze the remainder in smaller amounts.
Recipe Notes

Delicious stirred through winter vegetables for roasting, couscous, bulgar wheat, pasta, puy lentils, or on bruschetta.

Another fab recipe from Angus here for his Taramasalata https://www.demijohn.co.uk/blog/taramasalata-recipe?ct=t%28easter%235%29

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