1-2clovesgarlic(I've used a small bunch of garlic scapes instead)
75gParmesan cheese - cut into chunks(I use a vegetarian version)
100mlextra virgin olive oil
Place all ingredients into a high speed blender and pulse until the mixture is blended to a not quite smooth paste.
Scrape into two sterilised jars, seal and keep in the fridge until needed.
Makes two medium sized jars, which can be kept sealed in the fridge for a couple of weeks.Spinach can be substituted for the fat hen and chickweed.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.