“Time is of the essence” you say, “I want to spend the time EATING the pesto.” I hear ya. I’ll keep this short

You’ll need:

• Wild garlic leaves

• Nuts - I used 70% cashews & 30% walnuts for this recipe but you can use pretty much any nut

• Hard Cheese - Parmesan is the most common, adding more than one kind of cheese will give a depth of flavour. I added Piave, (a northern Italian cheese) to this recipe since I had some already.

• Olive oil

• Sea sat

• Food processor or a Mortar & Pestle

a note on ingredients

Pesto follows a template composed of the fIVE ingredients. Technique doesn’t matter as much as the quality of the ingredients, and you can make it as you like by modifying ratioS and texture.

STEP 1: kamikaze blitz

Blitz the everything in the food processor, except for the cheese and oil. Grate the cheese.

Go only to only to the point of a rough paste - this is not a smoothie . Overdoing it in the processor tends to bring out bitterness.

STEP 2: COMBINE

Add the olive oil SLOOOOWLY, it will emulsify and go a bit cloudy.

STEP 3: REFINE THE FLAVOUR

Mix in the grated cheese until the mixture looks even. Taste test at this point and add more salt and/or cheese

STEP 4: STORAGE

Once its ready, pop it in a jar or container. Top up with a layer of olive oil to keep the air out. This will preserve it for 4-6 weeks, if not disturbed.

I also like to freeze the pesto and have wild garlic when the season is over. Its easy to pop out and make a pesto pasta or to defrost and use as a sauce over steamed/roasted veg