chicken dish with veg

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New Forest Chefs Wild Garlic Pesto

This is delicious thrown through pasta, swirled through soups and stews or served as a condiment and perfect with roast chicken. Try using it as a salad dressing or popping a few dabs into your favourite sandwich. It will keep for at least a week in the fridge. You can replace pine nuts with any nut of your choosing, likewise any salty hard cheese will work.


250g wild garlic

100g Old Winchester cheese grated

50g Pine nuts

Good glug of cold press rapeseed oil


Remove garlic stems, wash and dry in a salad spinner

Finely shred with a sharp knife, place in a food processor, blitz until fairly well broken up.

Next add your cheese and process further, this will help to break down the garlic leaves.

Finally add your pine nuts. When the nuts are added you will want to have your oil to hand; turn the machine back on, and add oil to your desired consistency.

Hey Pesto!