Wild Garlic Pesto
In the last post I wrote of Monica’s wonderful pesto. Here is my version which I hope does hers justice. We had it alongside moules with a mildly spiced tomato and wine jus (recipe to follow soon) and some crusty bread. Other suggestions: crusty bread to dip in it, on pasta and alongside some grilled fish.
Ingredients for the amount in the pic above.
48g/1.7oz pine nuts
80g/2.7oz wild garlic
21g/0.7oz grated parmesan
100mls extra virgin olive oil or olive oil is you prefer a slightly milder taste
a pinch of gentle salt such as Maldon Seasalt
1. Place all of the dry ingredients in a food processor or pestle and mortar.
2. Drizzle the oil in slowly.
3. Eat straight away or if you can hold back, put in a jar until needed.