Sides & Sauces
Wild Garlic Pesto
Wild garlic is only available for a short part of the year, so it pays to put the harvest to good use. This pesto combines hazelnuts, parmesan and olive oil into a versatile sauce that keeps in the fridge for weeks. Serve it with pasta, as a dip for toasted bread or as a filling for meat roulades.
Prep: 30 min
Servings: 4
Energy: 70 kcal per serving
Method
01.
Put the sliced wild garlic leaves and hazelnuts into a blender, season with salt and pepper, pour in the olive oil and blend. Then add the grated parmesan, a little more olive oil and blend again.…
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