Ingredients: • 50g of wild garlic
• 6 tablespoons of Donegal Rapeseed Oil
• 70g of pine nuts
• 70g of parmesan cheese
• ½ a teaspoon of sea salt
• ½ teaspoon crushed black pepper
- Blitz everything together in a food processor or bullet.
- Taste – add extra salt/pepper/Parmesan depending on your flavour preference.
*If there’s any pesto left after serving, top the pesto with a layer of rapeseed oil (a tablespoon or so), this helps retain it’s garlicky glory for about three weeks.