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
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.
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