Yield:1 small jar
Prep Time:7 mins
Cook Time:0 mins
Nothing as scrummy as a simple fresh herb pesto. This basil and wild garlic pesto is just that.
- 2 large handfuls of wild garlic leaves (rinsed & drained)
- 1 large handful of basil leaves
- 12 good glugs of olive oil
- grind of salt & pepper
Bung the lot into the liquidiser.
Pulse it to pull all the leaves down. I have to push the leaved down between pulses to try and help them reach the blades and get blitzed. (this is the slow part of the process - but only takes a few minutes) If your handfuls are bigger than mine - it's not an inexact measure and the leaves are not getting dragged down add a bit more olive oil.
Once the leaves are all chopped add the salt and pepper and blitz to a lovely pesto consistency.
Pop into an airtight jar and store in the fridge.