Wild garlic is a staple for most people, it has a taste that's hard to compete with and always leaves you wanting more. Our wild garlic pesto only enhances the wild garlic flavours, it's brilliant in pasta, on a salad, goes great with duck and plum sauce and spreads lovely on a hearty wrap. 

Found in damp woodland this delicacy, a relative of chives, should be harvested sparingly to ensure that it continues to thrive in the wild forever, so remember to only pick what you need. 

Tools required

• Sealable jars
• Food processor 

Ingredients

• 150g wild garlic 
• 2 gloves of roasted garlic (raw will work too)
• Pinch of sea salt
• Lemon juice, to taste (we normally use about half a lemon)
• 1/4 cup vegetable oil - add more if you want it smoother. Most people use olive oil but we find vegetable oil is less fatty
• 4 tbsp sunflower seeds (other seeds or nuts will work too why not try toasted hazelnuts, walnuts, pecans, pumpkin seeds or pistachios)
• 50g grated parmesan or 2 tbsp nutritional yeast 

Recipe

• Thoroughly was your wild garlic leaves, weigh it out an place it into your food processor
• Blend for a few seconds to allow the wild garlic to reduce
• Add your cheese or yeast and blend again
• Next add your nuts / seeds
• Whilst your blending start pouring in your olive oil until you get your desired consistency (we like ours quite chunky)
• Finally add salt, pepper and lemon juice to taste ;
• Put in a jar in the fridge and enjoy

Tips I've learnt along the way that may help you out

• Make sure your jars are hot, or they will crack when you pour the hot liquid into them
• If you don't have a food processor you can use a pestle and mortar
• Pesto will last for a while outside the fridge if your jar is sealed, and even longer in the fridge. Oil is a brilliant preservative. 
  
  

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