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Wild Garlic, Pecan and Manchego Pesto Recipe

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Wild garden pesto

75g wild garlic leaves and buds, roughly chopped
50g lightly toasted pecans
Half a lemon’s zest and juice
75g Manchego cheese, finely grated
150ml high quality olive oil

Combine all the ingredients in a pestle and mortar, or pulse gently in a food processor. Store in the fridge in a sealed container for around 2 weeks.

Variations: You can substitute the nuts and also the cheese to suit your tastes. For example, walnuts, cashews and pine nuts would work well. Also, other hard cheeses, such as parmesan, mature gouda – so long as it is hard enough to grate finely.

Serving suggestions: Serve on top of salmon, mixed into pasta (both hot or cold as a salad), mix into salad dressing, stir into cooked vegetables, mix into a dip, and so on.

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