I run. I eat. I travel.


1 bunch (around 200g) wild garlic

60g freshly grated parmesan

250ml olive oil

100g pine nuts

Salt, Pepper

Roast the nuts until they start getting golden and make your kitchen smell wonderfully (in minutes, that’s about 10 on low heat).

Put them into the blender with the oil and the wild garlic, blend until all leaves are at least a little blended, add the cheese and blend just as long as necessary to keep a pesto-texture.

Store in your fridge and it’ll keep for 4+ weeks.


Comments on: "Oh So Easy Wild Garlic Pesto" (1)

  1. […] the egg on top, add a dash of coarsely ground pepper on top of the egg. Add the crudo and a bit of wild garlic pesto on the […]

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