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
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

  • 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.

Supported by

FOOD Magazine issue 187

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
Churchill Recreate
Trevethan Distillery - Banner

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

Supported by
South West 660

Supported by

SW660
Supported by
Churchill Recreate

Supported by

Churchill Recreate
Supported by
food newsletter banner

Supported by

food newsletter banner
  • 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.

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.