Saturday, 5 May 2012

Wild Garlic Pesto

Blanch the wild garlic in boiling water and refresh in cold and squeeze out as much water as possible or leave to dry.
Place in a blender with some toasted pine nuts (you can use others - walnuts work well).
Grate in parmesan (I also added some stilton) and blitz while adding olive or rapeseed oil, until you have the right consisteney.
Scoop into steralised jars and seal with a little oil.

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