Wild Garlic Pesto

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Wild Garlic Pesto

 

1 large handful wild garlic leaves, well washed and dried

2 tbs peeled toasted almonds

1 clove garlic, peeled and crushed

1 cup olive oil

4 tbs parmesan cheese, freshly grated

Salt and freshly cracked pepper to taste

2 tbl Lemon juice at the last minute

 

 

 

For best results use a pestle and mortar but otherwise process the wild garlic,

pine kernels, garlic and olive oil in a food processor. Add in the cheese and

taste, add salt and pepper as required. Store the pesto in a sterilised jar in

the fridge. A squirt of fresh lemon juice at the last minute brings a real kick

to this pesto and anything that it is served with. Don't add the lemon too early

or the pesto will discolour.

 

Source: Terre a Terre Vegetarian Resturant

Formatted by Chupa Babi: 03.17.08

 

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