Food In A Flash: Our Six Second Recipe Guide To Wild Garlic Pesto

08 August 2014 by

[Videographer @neiledwardsfilm]

Hungry? Busy? Want a quick tasty meal? Then we have the solution for you, courtesy of Victoria Grier, food stylist/writer and Grazia Daily's new recipe vine queen. Every Friday she will be posting easy-peasy, quick-as-a-flash recipes that are a doddle to do. And because we don't want to take up any more of your time, here's our super quick wild garlic pesto.
 

Super quick wild garlic pesto



Serves 6
 
Shopping list:
A selection of the following:
1 x 500ml Waitrose essential olive oil £1.75
1 x 200g Parmigiano Reggiano £5.75
1 x 100g Waitrose pine nuts kernels £2.95
1 x Amalfi lemons, Natoora £3.50
1 x small box wild garlic, Natoora (In season between April and June and can be frozen. If you don't have any it can easily be substituted for a handful of spinach or even chives)


Method:
1.    TEAR the wild garlic leaves into the blender
2.    SPRINKLE 100g grated parmesan and 100g pine nuts into the blender
3.    SQUEEZE the juice of a lemon
4.    PULSE the ingredients whilst adding 200ml of olive oil slowly until a pesto texture is obtained
5.    STIR into spaghetti and garnish with wild garlic flowers


Follow Vic on Twitter @VicGrier


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