Wild garlic pesto
Richard Massey shares his recipe for wild garlic pesto which he spikes with fiery chorizo for a twist on the classic condiment
If you go down to the woods today … remember to take a bag and gather a load of wild garlic for this delicious wild garlic pesto recipe from Richard Massey, head chef at The Old Quay House in Fowey
- Wild garlic 200g, washed
- Olive oil 50ml
- Lemon ¼, zest and juice
- Shallot 1, finely diced
- Chorizo 100g, finely diced and fried to release oils
- Pine nuts 50g
- Blend the wild garlic with the oil, lemon juice and zest in a food processor.
- Add the chopped shallot, chorizo and pine nuts and blend for a further 10 seconds, add salt to taste. Remove from blender and enjoy.
You will need
- Wild garlic 200g, washed
- Olive oil 50ml
- Lemon ¼, zest and juice
- Shallot 1, finely diced
- Chorizo 100g, finely diced and fried to release oils
- Pine nuts 50g
Method
- Blend the wild garlic with the oil, lemon juice and zest in a food processor.
- Add the chopped shallot, chorizo and pine nuts and blend for a further 10 seconds, add salt to taste. Remove from blender and enjoy.
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