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Wild garlic Pesto

Wild Garlic Pesto

Sam DunhamSam Dunham
Servings 4

Equipment

  • 1 Blender

Ingredients
  

  • 100 g Wild Garlic Leaves
  • 50 g Peeled Almonds
  • 150 ml Olive Oil
  • 1/2 Lemon, Juice Only
  • 30 g Parmesan or Pecorino Cheese (Not Romana it's too salty)
  • Salt and Pepper to taste, store in a jar in a fridge

Instructions
 

  • Wash and dry the wild garlic leaves.
  • Dry roast almonds until golden
  • Add the leaves together with the almonds, the lemon juice and the extra virgin olive oil in a container and blend until you get a smooth sauce.
  • Add grated cheese and mix well.
  • Season with salt and pepper according to taste and serve with pasta (it's particularly good on wholewheat pasta!!)
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