Just like any other pesto, this one can be used in pasta, served with meat or fish or slathered onto freshly baked bread. This recipe makes a fairly generous amount, but if you’re going to the trouble of making some you might as well make a big batch. I specify 200g of wild garlic leaves, which is roughly a basket full. When you’re preparing the leaves, give them a good wash and drain as you would salad leaves and then remove any long stems.
Makes approximately 1 litre
120g of Parmesan cheese, grated
350ml of extra virgin olive oil
100g of pine nuts
200g of wild garlic leaves, stems cut off, washed and dried
Sea salt and ground black pepper
Place all the ingredients into a food processor and blitz until smooth.
Add a little more oil if you prefer a looser consistency.
Season with sea salt and ground black pepper and taste.
Transfer to clean jars and top with an extra drizzle of oil to create a seal.
The jars will keep in the fridge for at least one week.