Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles
Ingredients
150g wild garlic leaves or young nettles, or a mixture (foraged – see tip)
50g parmesan or vegetarian alternative, finely grated
1 garlic clove finely chopped
½ lemon zested and a few squeezes of juice
50g pine nuts toasted
150ml rapeseed oil
Instructions
1Rinse and roughly chop the wild garlic leaves.
2Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
3Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.
