Wild garlic pesto recipe | Good Food
Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles
Ingredients
- 150g wild garlic leaves or young nettles, or a mixture (foraged – see tip)
- 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
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