Did it work out?
One click, and we know how the recipe works in a real kitchen.
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 more fits in the blender 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, stir in 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.