Wild Garlic Pesto Recipe River Cottage 👉 Add wild garlic and parsley stalks if using and blend until mixture resembles paste. Then with the motor running slowly pour in the extra virgin olive oil until you have a thick sloppy purée.
Lightly toast the nuts in a pan then chop or crush the nuts finely. Enjoy expertly prepared local seasonal produce. 50g hazelnuts walnuts or cashews.
50g hazelnuts walnuts or cashews.
Give it all a good blitz until everything is finely chopped and you have a beautifully thick vibrantly green salsa. Blitz the wild garlic leaves parmesan garlic lemon zest and pine nuts to a rough paste in a food processor. Add grated cheese salt pepper and give your mixture one last quick blitz. The simplest method is to put everything except the oil in a food processor blitz for a few seconds then continue to whiz while slowly adding the olive oil through the funnel.