Try our delicious wild garlic pesto stirred through cooked, fresh pasta for a light spring dish.
Alternatively, make and freeze the pesto into ice cubes to use in the summertime as a tomato salad dressing, adding a little more olive oil to the pesto and stirring through. The pesto is fantastic when barbecuing, spreading over grilled meats.
Ingredients
◆140g wild garlic leaves
◆200g good quality olive oil
◆100g Parmesan, finely grated
◆50g sunflower seeds, toasted
◆½ garlic clove
◆ Salt to season
METHOD
Blend all of the ingredients to your desired consistency.
Taste and adjust, seasoning with salt.
