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Wild Garlic Pesto
Janice Pattie
Wild Garlic Pesto is so easy to make and the perfect way to preserve the short season for wild garlic leaves.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course dip, sauce
Cuisine Italian
Servings 2
Calories 548 kcal
- 50 grams wild garlic leaves roughly torn
- 25 grams nuts I used almonds
- 100 millilitres oil I used olive oil
- 40 grams cheese I used a combination of grated cheddar and parmesan
- 1/4 teaspoon of sea salt
Break up the parmesan into large chunks and put in the blender cup with the blanched almonds.
Add the remaining ingredients into a blender and blend until smooth.
Serve with pasta, risotto or however you would usually serve pesto.
Calories: 548kcalCarbohydrates: 8gProtein: 3gFat: 57gSaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 402mgPotassium: 210mgFiber: 2gSugar: 1gVitamin A: 499IUVitamin C: 3mgCalcium: 30mgIron: 1mg