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Wild Garlic Pesto


Wild Garlic can be found in the hedge from mid March until early summer.

Wild Garlic has many health benefits and has antiseptic, antibacterial and antibiotic properties.


Wild Garlic Pesto


2 handfuls of young wild garlic leaves and flowers

100 ml of extra virgin olive oil

50g toasted pine nuts

50g finely grated Parmesan cheese or Pecorino

Juice and zest of half a lemon

Freshly ground pepper


Wash and roughly chop the garlic flowers and leaves. Add to a food processor and blend with the olive oil and pine nuts. Then add the Parmesan, crushed garlic and lemon juice, blending until a pesto consistency is formed. Add freshly ground black pepper and blend once more. Store in an airtight jar in the refrigerator until needed.

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