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Wild Garlic Pesto

Wild Garlic Pesto

  • 200g wild garlic
  • 50 - 100g grated parmesan
  • 100g skinned and toasted hazelnuts
  • 1/2 - 1 lemon juiced
  • Olive oil
  • Sea salt/black pepper to taste

Wash the garlic carefully and add all ingredients to the food processor, it is as simple as that!

Store in a jar in the fridge and last up to a week.

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