This dish is the epitome of spring. A vibrant green colour made all the more delicious for having picked the wild garlic from the ground yourself.
Makes 2-3 jam jars of pesto
- 125g sliced almonds
- 250g wild garlic leaves
- 1 unwaxed leafy lemon (zest and juice)
- 125ml olive oil
- 125g parmesan
- 15g sea salt
- Begin by toasting the almonds in a frying pan over a medium heat until they are beginning to brown.
- Add all of the ingredients (bar the salt) to a food processor. Blend together, beginning on a low speed and ramping it up until your beginning to see a paste texture. Keep going.
- Add some salt to taste and adjust per your preferences. Serve on crostini, mixed into pasta, or as a sauce to accompany roast lamb or chicken – whatever you like, really.