Demijohn’s Wild Garlic Pesto
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Demijohn’s Wild Garlic Pesto
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| Servings |
| 1batch |
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Ingredients
- 150g young wild garlic leaveswashed.
- 1 garlic clovefinely chopped
- 50g pine nuts
- a few squeezes of lemon juice
- 50g grated parmesan cheese
- 150ml of either Monterosa Extra Virgin Olive Oil or Kabbadates Extra Virgin Olive Oilsee link below for Demijohn
- Salt & Pepper
Instructions
- 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.
- 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.
Demijohn The Liquid Deli https://scottishfoodguide.com/places/united-kingdom/dumfries-and-galloway/castle-douglas/producers/demijohn-3/
Another fab recipe from Angus here for his Taramasalata https://www.demijohn.co.uk/blog/taramasalata-recipe?ct=t%28easter%235%29