Wild Garlic Pesto
Ingredients
250g of wild garlic – washed
60g of pine nuts, toasted
60g of Old Winchester cheese, finely grated
150ml of olive oil,
Juice of half a lemon
Dorset sea salt, a good pinch
A good grind of black pepper
Method
Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended.
Use for pasta, mash, or finish risotto as we are with our delicious Chalk Stream Trout with Wild garlic Pesto risotto!