300g Wild Garlic
70g parmesan grated
2 cloves of garlic or 60g garlic scapes
1 lemon zest
2 table spoons of lemon juice 100g pine nuts 300ml rapeseed oil (plus a little extra)
.Rinse the wild garlic and scapes, then roughly chop.
.Lightly roast pine nuts on a frying pan for a few minutes with two tablespoons of rapeseed oil.
. Pop the wild garlic, either garlic scapes or cloves, parmesan, lemon zest and pine nuts in food processor until they make a rough, chunky paste.
. Pour lemon zest, a little salt and 300ml of the oil into the paste and on a slow setting blend them in as rough or smooth as you like.
. Put the mix into a sterilised jar and top up with the left over oil.
Notes;
.Makes approx 3x 300g jars.
.Keeps for 2 weeks refrigerated.
.Can be frozen in small batches also.
When foraging for wild garlic make sure you know exactly what you are picking. Bring an identification guide with you, if it doesnt smell of garlic then its not wild garlic, dont pick from road sides or low down on verges to avoid contamination and dont pick from private properties unless you have permission.
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