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100%
1
By Joehenry Cummings
Wild garlic pesto
5 steps
Prep:10min
This is delicious thrown through pasta, swirled through soups and stews or served as a condiment to baked potatoes or a perfectly roast chicken. Try using it as a salad dressing or popping a few dabs into your favourite sandwich. Will keep for at least a week in the fridge. Feel free to replace the hazelnuts with any nut of your choosing, likewise any salty hard cheese can work too. Makes 1 large jar.
Updated at: Sat, 04 May 2024 09:44:21 GMT
Nutrition balance score
Good
Glycemic Index
16
Low
Glycemic Load
1
Low
Nutrition per serving
Calories196.3 kcal (10%)
Total Fat14.5 g (21%)
Carbs4.2 g (2%)
Sugars1 g (1%)
Protein7 g (14%)
Sodium358.4 mg (18%)
Fiber1.5 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Thoroughly wash your [wild garlic](https://www.riverford.co.uk/organic-fruit-veg-and-salad/vegetables/wild-garlic) and place in a food processor, blitz until fairly well broken up.
Step 2
Next add your Parmesan and process further, this will help to break down the garlic leaves.
Step 3
Finally add your hazelnuts. When the nuts are added you will want to have your olive oil to hand; turn the machine back on, and add olive oil to your desired consistency.
Step 4
Add salt, pepper and lemon juice to taste.
Step 5
You can always make this more traditionally and slowly in a pestle and mortar too.
Notes
1 liked
0 disliked
Makes leftovers
Moist
Special occasion
Sweet
