Wild Garlic Pesto
- 100g wild garlic (2 handfuls)
- 30g pumpkin Seeds
- 30g sunflower seeds
- 50g parmesan, grated
- 200ml rapeseed oil
- 50ml olive oil
- Squeeze of lemon juice
1. Blitz the seeds, wild garlic and parmesan in a food processor or blender.
2. Drizzle in your rapeseed oil, blitz again, add a squeeze of lemon juice, and season to taste.
3. Add olive oil until you get your desired consistency.
Use with gay abandon – we enjoy spoonfuls with pasta, in sandwiches, inside omelettes, stirred through scrambled eggs or spread atop a base for a galette.
Pour a thin layer of olive oil on-top of your jarred pesto before storing in the fridge. This will help it to keep longer –up to a week/10 days.
You can use any hard cheese if parmesan is not available, or omit it altogether to make your pesto vegan. This pesto can also be made with toasted pinenuts, although this makes it a little more expensive.
Catie Collins and Zoe Warde-Aldam of @notjustaprettyplate and @zoewarde_photography