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Cooking
Wild Garlic Pesto
· 1 servings
Blend the leaves
Put the wild garlic leaves into a large, powerful blender. I always roughly chop them with a knife first — that way you can fit in more leaves and they blend more evenly.
Add the nuts and seasoning
Add a little oil, salt and pepper. If you're making pesto with nuts, add them now.
Blend and add the cheese
Blend everything together, adding more oil as needed. Once the mixture is smooth, add the grated cheese to taste. Mix well and taste as you go, adjusting with salt, pepper or oil.
Seal and refrigerate
Spoon the pesto into well-washed, prepared jars. Seal tightly and store in the fridge.