Wild pesto - Good Food Middle East
Transform your foraging finds into a tangy sauce with Parmesan, garlic, lemon and pine nuts – use fresh young nettles or wild garlic leaves
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Cooking tools:
- Food processor
- Blender
- Saucepan
- Colander
- Mixing bowl
Ingredients
- 150g young nettle or wild garlic leaves, or a mixture (foraged - see tip)
- 50g Parmesan, finely grated
- 1 garlic clove, finely chopped
- zest ½ lemon and a good few squeezes of juice
- 50g pine nuts, toasted
- 150ml rapeseed oil
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