May Recipe: Wild Garlic Pesto

With wild garlic supply in full swing this Spring season, we thought it only fitting to share with you our Wild Garlic Pesto recipe. It packs a punch & it’s Spring to a T, plus simple to make & delicious.

Recipe for 6-8 portions

500g wild garlic
200g rocket
100g pine nuts
150g parmesan
20ml plain olive oil
10ml extra virgin olive oil
Milled sea salt & black pepper to taste

Method

Add the greens into very salted boiling water for 30 seconds.
Refresh in ice cold water.
Squeeze dry.
Using a blender such as a nutribullet, blend the greens with both oils until a bright green puree.
Add to a bowl & fold through grated parmesan.
Toast & crush pine nuts, add to the mix.
Season to taste.