Wild Garlic Pesto
Chefs are known for keeping their recipes under lock and key, but this recipe is a common request from our guests.
As we step into wild garlic season, this foraged ingredient grows locally and can often be found in our Station Road menus this time of year.
Ingredients
- 100g wild garlic leaves (washed and dried)
- 1 clove of fresh garlic
- 50g skinless toasted hazelnuts/pumpkin seeds/pine nuts
- 60g parmesan cut into small cubes
- 200g Scottish rapeseed oil
Method
Place all ingredients in a food processor and blitz until you have a coarse pesto consistency.
You could replace half the wild garlic with rocket for a more peppery taste.
TIP
The white flowers are great as garnish for other dishes too!
Enjoy!
