Recipe:Wild Garlic Pesto

Wild garlic can be found from late January to late Spring.

As with all of my recipes i only pick what is required, ensure it is washed, drained and used as soon as possible after harvest, this will ensure the flavour is at its best when eaten.

For the pesto
ingredients
200g wild garlic
200g Basil/parsley
200g Parmesan cheese Grated
200g Hazlenuts
Rapeseed oil

Method
Pour all of the ingredients into a blender, blitz until a smooth puree is achieved
Add just enough oil wet the mix
Place the pesto in an air tight Jar until required.

The leaves are also fantastic deep fried in a tempura batter, these can be served and work well with Lamb and beef that has been chargrilled.