At the end of March the local wild garlic starts to grow and we like to forage some for salads, sandwiches and suppers. This is the pesto recipe that I like to use.
100g Wild Garlic
50g Pecorino Romano, grated
50g Sunflower Seeds
Olive Oil
Lemon Juice
Salt and Black Pepper
1. Wash and spin wild garlic.
2. Blitz in a food processor.
3. Add sunflower seeds
and cheese and continue blitzing.
4. Add olive oil to desired consistency and then add the lemon juice to taste.
5. Finally season with salt and black pepper.
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