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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
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Wild garlic pesto

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

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  • You will need
  • Method
  • 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
  1. Blend the wild garlic with the oil, lemon juice and zest in a food processor.
  2. 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

  1. Blend the wild garlic with the oil, lemon juice and zest in a food processor.
  2. 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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'Stir the chorizo spiked sauce straight into pasta or add to salmon and asparagus before going under the grill,' says Richard

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