Wild Garlic or Ramsons grows wild in woodland. Subtle garlic taste when cooked in a little olive oil or blanched but eaten raw the leaves are at their most pungent and fiery.
Weight 50 grams
Freeze: Not suitable to freeze.
Origin: Girvan, Ayrshire
- 100g wild garlic leaves
- 50g parmesan cheese
- 50g toasted pine nuts
- 1-2 tablespoons of olive oil
- lemon juice
- salt and Pepper
- Wash wild garlic leaves thoroughly.
- Place the leaves, parmesan, olive oil and nuts into a food processor and blitz. You could also do this with a pestle and mortar if you want to be more traditional.
- Add further oil if you wish to have a thinner texture and mix.
- Add in your salt, pepper, and lemon juice to taste.
Wild garlic pesto is fantastic mixed with fresh pasta for a simple dish but its great on its own for dipping your favourite nibbles into.