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How to make Wild Garlic Pesto 🌿 and how to forage for it!
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How to make Wild Garlic Pesto 🌿 and how to forage for it!
INGREDIENTS:
300g wild garlic leaves
500ml extra virgin olive oil
90g toasted walnuts, almonds or hazelnuts
80g freshly grated parmesan
Zest of 1 lemon
sea salt
METHOD:
1. Chop the wild garlic, and place in a large mixing bowl.
2. Add the chopped toasted nuts, grated Parmesan, zest of lemon, olive and a good sprinkle of sea salt.
3. Mix together well and store in a sterilised jar in the fridge. It will last for 1 month.
INGREDIENTS:
300g wild garlic leaves
500ml extra virgin olive oil
90g toasted walnuts, almonds or hazelnuts
80g freshly grated parmesan
Zest of 1 lemon
sea salt
METHOD:
1. Chop the wild garlic, and place in a large mixing bowl.
2. Add the chopped toasted nuts, grated Parmesan, zest of lemon, olive and a good sprinkle of sea salt.
3. Mix together well and store in a sterilised jar in the fridge. It will last for 1 month.
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