Wild Garlic and Walnut Pesto

Summary

Yield
Servings
Sourceboxmaster
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Wild Garlic and Walnut Pesto

Ingredients

50 g
walnuts (Shelled)
75 g
Wild garlic (Leaves and stems, washed and roughly chopped)
35 g
parmesan (Finely grated)
1⁄2
lemon (Zest and juice)
125
extra virgin olive oil (!Millilitre )
 
sea salt
 
ground black pepper

Instructions

Heat the oven to 180C/350F/gas mark 4.
Put the nuts in an ovenproof dish and toast for five to eight minutes, checking from time to time because they burn easily.
Leave to cool.

Put the toasted nuts in a food processor, along with the wild garlic, parmesan and lemon zest.
Blitz to a paste, then, with the motor running, slowly add the oil until you have a thick, sloppy purée.
Scrape this into a bowl, add a squeeze of lemon and season to taste. 

Notes

NOTES : Toss this into hot pasta, swirl it into a vegetable soup, use on bruschetta or crostini, or serve with roast veg.
This pesto will keep in a jar in the fridge for a few days.