Whether made with pine nuts or almonds, Parmesan or cheddar, this pesto is not only delicious, but a great way to use your foraged wild garlic. Out of season you can use basil, parsley, spinach or other soft greens instead.
Place everything in a blender or food processor and blitz until combined and you have the texture you like.
150 g wild garlic leaves, 100 g pine nuts, 100 g vegetarian Parmesan type cheese, 125 ml extra virgin olive oil, 1 pinch sea salt
Spoon into small sterilised jars (I made 3 jars with this quantity). Top with a little olive oil and seal. Store in the fridge.
Notes
If the pesto is topped with olive oil to help seal it, it should store in the fridge for a couple of weeks or so.You can also spoon into portion size moulds and freeze until needed. It's worth using a good quality olive oil for this.Cheese is already quite salty, so you don't need to add much in the way of additional salt. You may even prefer to leave it out altogether.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.