1Gently wash the wild garlic in cold water and pat dry.
2Combine all the ingredients in a blender or food mixer.
3For a smoother texture use a liquidiser, if you want a looser paste use a food mixer. Put in small batches at a time if you are making a lot.
4Put into small sterilised jars, remember to add half an inch of oil to the top of the jar to preserve it. Store in a cool dark place for up to 6 months, for longer storage try freezing it in an ice cube tray then sealing in freezer bags.
5You can create a slight variant by adding lemon oil or olives. The basic pesto also teams up with seaweed very well for a fresh ocean taste, try it with oysters!
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