And so it continues, more Wild Garlic recipes. This, like the Wild Garlic Butter, is a recipe which gives a longer life to your reward from woodland foraging and I have even been known to spread a little onto The Wild Garlic Scones from last weeks blog.
Just like regular basil pesto, everything goes in a processor and gets blitzed to within an inch of it's life. The recipe is pretty much the same but you omit the garlic and replace the basil with wild garlic leaves.
60g Pine Nuts
100g Wild Garlic Leaves
60g Pecorino / Parmesan grated
250ml Olive Oil