Wild Garlic Pesto

Ingredients

Wild garlic leaves

2 cups, washed and dried

Pine nuts

1/3 cup, toasted

Parmesan cheese

1/2 cup, grated

Olive oil

1/2 cup

Lemon juice

2 tablespoons, freshly squeezed

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Instructions

1. Begin by washing the wild garlic leaves thoroughly under cold running water to remove any dirt or grit. Pat them dry gently with a clean kitchen towel to avoid bruising.
2. Preheat a small skillet over medium heat and add the pine nuts. Toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and let cool.
3. In a food processor, combine the wild garlic leaves, toasted pine nuts, grated Parmesan cheese, olive oil, lemon juice, salt, and black pepper.
4. Process the mixture until smooth and well-combined, stopping occasionally to scrape down the sides of the processor for an even blend. If you prefer a chunkier texture, pulse to your desired consistency.
5. Taste your pesto and adjust the seasoning, adding more salt or lemon juice if desired to balance the flavors.
6. Transfer the wild garlic pesto to a clean jar or airtight container. Store it in the refrigerator for up to one week, or freeze in ice cube trays for longer storage.
7. Serve the pesto as a spread on crusty bread, toss it with your favorite pasta, or drizzle it over grilled meats or roasted vegetables for an extra layer of flavor.