- 100g freshly picked wild garlic leaves
- 50g shallot, spring onions or leeks
- 50g shelled walnuts
- 200ml olive oil, sunflower oil or rapeseed oil
- 50-60g goats cheese, finely grated
- ½ – 1 teaspoon sea salt
- ½ teaspoon sugar
1. Start by picking the leaves over and discarding any coarse stalks, damaged leaves or any stray pieces of grass (you don’t need to wash unless you’ve picked from road side verges).
2. Place in food processor along with walnuts, shallot and 150 ml oil. Blitz for about a minute until everything is finely chopped up.
3. Fold in the grated cheese, salt and sugar.
4. Fill into clean sterilised jars to within 5-7 cm of the top of jar. Make sure you press down firmly with the back of a spoon to remove any pockets of air (trapped air can cause contamination) allowing sufficient room to swirl the remaining oil over the top of the pesto to seal the surface.
5. When you come to use the pesto, stir it well before spooning out.
6. Make sure the surface of any pesto remaining in the jar is completely covered with oil before you return to the fridge. (this is very important if it is to keep well).