This wild garlic pesto is spring in a jar. A forager’s twist on the classic, it’s packed with vibrant flavour and perfect for pastas, toast, or spooning over roasted vegetables.

  • A large handful of washed wild garlic
  • 40g toasted pine nuts
  • 6 tbsp extra virgin olive oil
  • 2tbsp lemon juice
  • 2 tbsp freshly grated pecorino cheese
  • Sea salt, to taste
  1. In a food processor, pulse the wild garlic, pine nuts, olive oil, and lemon juice until it is a rough pesto like consistency. Don’t overblend it!
  2. Add the pecorino and a good pinch of salt, pulse and taste, adjust seasoning to taste.
  3. Transfer to a Kilner jar, add a thin layer of olive oil to prevent oxidation, and store in the fridge for up to 2 weeks

 

Recipe by Marc Williams, Cookery School Director at The Grand, York