Wild garlic pesto
An easy homemade pesto recipe with wild garlic and fresh lemon. Great as a dressing for roasted vegetables, stirred through risotto and polenta or as a vegetarian pasta sauce.
- handful raw almonds
- 80 g wild garlic/ramsons/ramps
- big handful parsley
- half a lemon juice only
- 60-70 g extra-virgin olive oil to taste
- sea salt to taste
- freshly ground black pepper to taste
- 20 g cheese like pecorino or Parmesan finely grated (optional)
Pulse the nuts in a food processor. Add the wild garlic, parsley and lemon juice and blend to break down. Run the machine, drizzling in the olive oil to make a smooth paste, scraping down as necessary. Season with salt and pepper. Stir in the cheese (if using).