A vibrant, nutrient-rich pesto made from a seasonal blend of wild greens, nuts and aromatic herbs. Cheryl’s Wild Greens Pesto is bursting with fresh flavour and is perfect stirred through pasta, spread onto sourdough, dolloped onto roasted vegetables or added to salads. A simple and delicious way to capture the abundance of the season. 🌿✨
Ingredients
- 1 large handful wild garlic
- Small handful three-cornered leek
- Small handful garlic mustard leaves
- Small handful nettle tops
- Small handful dandelion leaves
- 50g hard cheese (Parmesan, cheddar, or similar)
- Juice of ½ lemon
- 100–150ml olive oil
- Salt and black pepper
Optional:
- Pinch chilli flakes
Method
- Finely chop all the wild greens if blending by hand, or roughly chop if using a food processor.
- Add the greens, cheese, lemon juice, salt, and pepper to a blender or food processor.
- Blend while slowly pouring in the olive oil until smooth or slightly textured, depending on preference.
- Taste and adjust seasoning if needed.
- Spoon into a clean jar and cover the surface with a little olive oil.
Use stirred through pasta, spread onto bread, swirled into soups, or dolloped onto roasted vegetables 🌿
