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Caption: Recipe for pesto lovers Wild garlic pesto
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Caption: There are two types of people in the world: those who love pesto and those who don't. But pesto is more than just crushed basil leaves...
So take a minute and think out of the box... Wild garlic, radish leaves, brussel sprout also can turn into lovely pesto served with pasta or toast.
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Caption: Recipe
Makes 100ml
Serves 4-6
1 big bunch of freshly picked wild garlic leaves, stems removed
25 g pine nuts
50 ml olive oil
25 g Parmesan cheese, grated
1 unwaxed lemon zest and juice
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Caption: Instruction:
Chop the wild garlic leaves roughly then put into a food processor.
Add the olive oil, pine nuts, grated cheese and pulse until all come together and look like a thick paste.
Add the lemon zest and juice and pulse again to combine.
Seasoning with salt and freshly ground pepper to taste. Keep in the fridge cover with a lid up to 1 week.
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Caption: For more recipes please visit my blog www.multicultikitchen.com
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