WILD GARLIC PESTO
Makes at least 500g, Ready in 5 Minutes
Wild Garlic & Carrot Top Pesto Ingredients
Wild garlic makes the ultimate pesto! You might be surprised by my other secret ingredient- carrot tops! These have a light, fresh taste similar to parsley and coupled with wild garlic, basil, parmesan, pine nuts and oil, you have a versatile pesto that’s full of fresh flavour.
Bring this pesto together in a pestle and mortar or a food processor if you’re short on time.
INGREDIENTS
Generous bunch of wild garlic
Generous bunch of basil (around 30g)
Green tops of 400g carrots, washed
Handful of pine nuts, lightly toasted and crushed
50g parmesan, finely grated
Olive oil
Salt & pepper
Carrot Tops & Basil
METHOD
Add the wild garlic, basil and carrot tops to your pestle and mortar or food processor and bring together, adding the olive oil bit by bit until it reaches the right consistency.
Empty the pesto into a bowl and using a spatula, mix in the pine nuts and parmesan, adding a little more oil if you need.
Season to taste and transfer to a sterilised jar and keep in the fridge until you are ready to use it,
The pesto should keep for at least one week. Try it mixed into pasta, spread on bruschetta, or as a dressing on chicken legs before roasting them.