Mat Follas' wild garlic pesto recipe

This pesto complements spring lamb beautifully. Serve about one dessert spoon per person as it is strongly flavoured. It can also be added to a bowl of spring vegetable soup, or stirred into a portion of spaghetti for a simple delicious supper.
To store, keep in the fridge for a couple of weeks. To keep longer freeze in portion size balls in a freezer bag, but use another two bags to surround it as the garlic aroma will leach into everything! 

Ingredients

Details

  • Cuisine: British
  • Recipe Type: Sauce
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 0 mins
  • Serves: 10

Step-by-step

  1. Using a food processor, blend the leaves, spinach and hazelnuts together until smooth.
  2. Add the honey and mustard then drizzle the oil in while blending, until the mixture forms a paste the consistency of smooth peanut butter.
  3. Add a pinch of salt and a squeeze of lemon juice to finish.

More recipes featuring garlic

Josceline Dimbleby's almond and garlic soup

Daniel Galmiche's Roast leg of lamb with garlic and lavender

Daniel Galmiche's Cod, coriander, tomato & garlic parcels

 

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