YIELD Approximately 400g
SERVES 16 portions as condiment
PREP TIME 10 mins
INGREDIENTS
• 120g wild garlic leaves, washed and thoroughly dried
• 60g toasted pine nuts
• 60g finely grated Parmigiano Reggiano
• 150ml extra virgin olive oil
• 15ml fresh lemon juice
• 4g fine sea salt (adjust to taste)
• Optional: 1 small garlic clove (if wild garlic is mild)
METHOD
1. Lightly toast the pine nuts in a dry pan until golden. Allow to cool completely.
2. Add wild garlic, toasted pine nuts, salt and optional garlic clove to a food processor. Pulse until roughly chopped.
3. With the motor running, slowly drizzle in the olive oil until a loose but pourable consistency is achieved.
4. Add grated Parmesan and lemon juice. Pulse briefly to combine.
5. Adjust seasoning if required.
6. Transfer to a sterilised 400g jar. Smooth the surface and cover with a thin layer of olive oil to preserve colour.
STORAGE
Store refrigerated for up to 5–7 days. Ensure the surface remains covered with oil. Suitable for freezing in smaller portions.