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Wild Garlic Pesto
Wild Garlic Pesto is so easy to make and the perfect way to preserve the short season for wild garlic leaves.
- 50 g wild garlic leaves roughly torn
- 25 g nuts I used almonds
- 100 ml oil I used olive oil
- 40 g cheese I used a combination of grated cheddar and parmesan
- 1/4 tsp 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