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
- Added on April 27, 2017
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Supported by
- 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
- 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.
'Stir the chorizo spiked sauce straight into pasta or add to salmon and asparagus before going under the grill,' says Richard