Delicious scooped over boiled eggs as well as slices of mozzarella for a picnic or more traditionally served with homemade pasta.

• 100g wild garlic leaves (washed thoroughly)
• 50g Parmesan cheese in chunks
• 50g toasted pine nuts
• 2 tablespoons olive oil
• lemon juice
• salt and pepper

PICTURE: Arno Maasdorp

1. Pulp the leaves, cheese and oil with a mortar and pestle (or food processor).
2. Season with the lemon juice, salt and pepper to taste.
3. Add some more oil if you prefer a thinner texture. 


We hope you have enjoyed reading this article. The future of our volunteer led, non-profit publication would be far more secure with the aid of a small donation. You can also support local journalism by becoming a friend of HIP. It only takes a minute and we would be very grateful.

https://www.hastingsindependentpress.co.uk/wp-content/uploads/2019/05/Food_wild-Garlic.jpeghttps://www.hastingsindependentpress.co.uk/wp-content/uploads/2019/05/Food_wild-Garlic-150x150.jpegHIPFood & Drinkpesto,recipe,Wild GarlicDelicious scooped over boiled eggs as well as slices of mozzarella for a picnic or more traditionally served with homemade pasta. • 100g wild garlic leaves (washed thoroughly)• 50g Parmesan cheese in chunks• 50g toasted pine nuts• 2 tablespoons olive oil• lemon juice• salt and pepper PICTURE: Arno Maasdorp 1. Pulp the...The Hastings & St Leonards non-profit community newspaper