As soon as we see those delicate white starry flowers we know a seasonal treat is on the way! Whipping wild garlic (also known as ramson) up into pesto is one of the easiest ways to enjoy it.
- 2 bunches of wild garlic, washed
- 2 small bunches of parsley, washed
- 120g toasted pine nuts, toasted
- 120g Parmesan cheese (Pecorino Romano also works well)
- 300ml olive oil
- 2 dashes of lemon juice
- black pepper
Place all ingredients except the oil into a food processor and blitz for a minute or two. Then slowly pour in the olive oil until it is all mixed through.
Pour into sterilised jars, top with an extra drizzle of oil to create a seal. They will keep in the fridge for 2-3 weeks – if you can manage to keep them that long!
We love to drizzle this over pasta, use as a spread for crostini and bruschetta, serve with roast vegetables, or rub over a chicken before it goes in the oven for roasting. You can also freeze it in ice cube trays and keep it until needed.
Top Tip: We put parsley in ours as sometimes the taste of wild garlic can be quite overpowering. This way we keep the green colour and get all the flavour!