This pesto is easy to make, uses seasonal produce and tastes fantastic. Stir though pasta, serve with chicken or use as a dip - the options are endless.
You will need
- 120g of Parmesan cheese, grated
- 350ml of extra virgin olive oil
- 100g of pine nuts
- 200g of wild garlic leaves, stems cut off, washed and dried
- Sea salt and ground black pepper
Place all the ingredients into a food processor and blitz until smooth. Add a little more oil if you prefer a looser consistency.
Season with sea salt and ground black pepper to taste. Transfer to clean jars and top with an extra drizzle of oil to create a seal. The jars will keep in the fridge for at least one week.