Blitz 75g of wild garlic leaves, washed thoroughly, in a food processor with 2 small shallots, 50g walnuts, 50g Parmesan, 150ml extra virgin olive oil, 1 tsp salt, and ½ tsp sugar.
So far I have enjoyed this with tagliatelle and, even more delicious, a chicken salad with a pesto dressing loosened with a little more olive oil, manchego cheese, crunchy little gem lettuce, pancetta and pine nuts.
It has a lovely mild garlic taste, but is fresh and green at the same time. This is my favourite pesto I’ve tried so far for sure.
