Spring is nearly here and it the perfect time to forage for wild garlic! The leaves of Wild Garlic can be picked in most years from March to June. The leaves are at their best and most flavoursome when bright green before the flowers open.
- 150g wild garlic leaves or young nettles, or a mixture
- 50g parmesan or vegetarian alternative, finely grated
- 1 garlic clove , finely chopped
- ½ lemon , zested and a few squeezes of juice
- 50g pine nuts , toasted
- 150ml rapeseed oil
Rinse and roughly chop the wild garlic leaves.
- Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
- Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.
Recipe courtesy of BBC Good Food