Wild Garlic Pesto

• servings: Yield: 1 jar
• active time: 15 min
• total time: 30 minutes

Ingredients

50 g sliced almonds (optional, alternative pinenuts)

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

75 g wild garlic sprouts

150 ml olive oil to cover in the jars

extra to cover in the jar

parmesan cheese, to serve (or grana padano or pecorino)

Directions

In a small pan, gently roast the sliced almonds. Don’t use any cooking oil.

Add almonds, salt, pepper and wild garlic leaves to a small food processor. Run at a high level until the garlic leaves are finely chopped and combined with the other ingredients.

Slowly add oil through feed tube to make a nice paste.

Taste and add more salt and pepper if you like…or add it later when you add the pesto to a meal.

Add more oil if you prefer it creamy.

Once everything is combined, scoop the pesto into a small, clean canning jar with a lid. I used a spatula to get everything out of the food processor and into the jar without loss or too much hassle.

Pour enough olive oil over the pesto in the jar to cover it. Store in your refrigerator up to a few months…if you don’t eat it all by then. When you take some of the pesto out, remember to cover it back up again with olive oil as needed.

Serve on pasta and add fresh grated parmesan, grana padano or pecorino cheese.