Wild Garlic Pesto
Equipment
- blender or food processor
Ingredients
- 200 g wild garlic
- 150 g rapeseed oil/canola substitute sunflower oil - but not olive oil
- 90 g lemon juice about 2 medium lemons
- 80 g blanched hazelnuts
- 25 g pecorino or parmesan cheese freshly grated
- ½ tsp sea salt
Instructions
- Wash the wild garlic well, at least twice. Look out for any additional leaves that are not wild garlic. Drain well.
- Put wild garlic, hazelnuts, oil and lemon juice in the blender. Blend until well chopped, preferably with a slight course texture
- Scrape down the sides of the processor with a spatula and add the cheese and a good pinch of salt. Blend again, taste, and add more salt if needed.
- Transfer to a sterilised jar and cover the top of the pesto with a thin layer of oil to help keep it fresh. Store in the fridge for up to 2 weeks.
Notes
Feel free to adjust the quantities to suit your tastes and double up if you’re making a big batch. This pesto should last at least 2 weeks as long as you maintain a layer of oil on top. If you sterilise your jars properly, there’s no reason why it shouldn’t last 3–4 months.
Nutrition
Serving: 10gCalories: 1167kcalCarbohydrates: 30gProtein: 16gFat: 113gSaturated Fat: 10gPolyunsaturated Fat: 28gMonounsaturated Fat: 73gTrans Fat: 0.3gCholesterol: 10mgSodium: 2466mgPotassium: 777mgFiber: 10gSugar: 5gVitamin A: 4052IUVitamin C: 170mgCalcium: 306mgIron: 5mg
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