Wild Garlic Pesto

We found a secret stash of wild garlic on a walk in the Chiltern Hills. Time to make lots of wild garlic pesto.

Give 100g a jolly good wash and dry it carefully.

Roughly chop and then whizz in a food processor . The sea salt helps it breakdown.

Roast 50g of pine kernels in a dry pan, be careful to not let them burn. I added a few peeled roast hazel nuts I had hanging around. Chuck them in the food processor with the wild garlic

Grate 50g of Parmigiano Reggiano and add that to the food processor. Give them a quick whizz and then start to slowly add the olive oil. About 100ml or untill it looks shiny and unctuous.

I put mine in clean small jam jars. You can add a clove of garlic if you want it to be even more garlicy, and try a bit of lemon juice to cut the oil.

It will keep in the fridge for a couple of weeks but it will be all used up long before that!

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