Wild Garlic Pesto

The arrival of spring is marked most years at Lyons Hill Farm by the readiness of the wild garlic, which grows so prolifically here.

Making a wild garlic pesto is not an exact science, but I made a delicious one with a bag of leaves the size you might have received from us, with the following ingredients:

  • 2-3 large handfuls of toasted pine nuts
  • zest from a whole lemon
  • juice from one and a half lemons
  • 3" cube of parmesan or other hard cheese, grated finely
  • salt & pepper
  • chiffonade the wild garlic leaves
  • blend everything together
  • then add some olive oil into the blender