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
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
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

Supported by

food magazine subscription
  • 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.
Supported by
Indy Coffee Box
food newsletter banner

'Stir the chorizo spiked sauce straight into pasta or add to salmon and asparagus before going under the grill,' says Richard

Supported by
Indy Coffee Box

Supported by

Indy Coffee Box
Supported by
Driftwood Spas Brewery

Supported by

food magazine subscription
Supported by
food newsletter banner

Supported by

food newsletter banner