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Serves: as preferred – makes 275g jar
Prep time: 15 mins
Cooking time: 2 mins
150g wild garlic leaves or young nettles, or a mixture (research tips before picking)
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. You could also use a pestle and mortar.
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.
Add to dishes as you would a normal pesto.