Wild Garlic Pesto


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


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!


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