To make wild garlic pesto
- 80g or two large handfuls of young, wild garlic leaves
- 50g parmesan cheese, grated finely
- 25g pine nuts
- 100 ml olive oil
- sea salt and pepper to taste
Wash the wild garlic leaves, dry and chop roughly. Grind the pine nuts in a pestle and mortar, add Parmesan cheese and about half of the wild garlic leaves. Pound these ingredients together and then add the remaining wild garlic leaves. Gradually stir in the olive oil and season to taste with sea salt and freshly ground black pepper.
