Wild Garlic Pesto

Pestos are wonderful – they’re quick and easy to make and they pack a lovely flavoursome punch. Here is a brilliant recipe from our friends at THE PIG at Combe that use herbs you can either grow in your garden or forage for.

Difficulty:

Prep time: 10 minutes

Cook time: 0 Minutes

Serves: Makes 250g

Related Tags

Quick and Easy

Ingredients

125g wild garlic
50g hazelnuts
50ml walnut oil
1 teaspoon apple cider vinegar (we use Willy’s)
2½ teaspoons Bell & Loxton rapeseed oil
A squeeze of lemon juice (optional)
Salt and pepper

Method

As soon as you pick the wild garlic, wash it gently, then blanch in a pan of boiling water and plunge immediately into a bowl of iced water to stop the cooking process. Drain and squeeze off any excess water.
Lightly toast the hazelnuts under the grill until browned.
Put all the ingredients, except the lemon juice, salt and pepper, in a blender or food processor and pulse to a chunky paste. You’re not looking for a watery purée – it’s much nicer with larger pieces.
Add seasoning and lemon juice to taste.