- 15gr wild garlic leaves
- 5gr fresh basil leaves
- 15gr parmesan, chopped into small cubes,
- 15gr pine nuts
- 70ml olive oil
- Salt and freshly ground black pepper
Roughly chop, or rip, the garlic and basil leaves.
Put the cheese and nuts in a mixer for a few seconds until both are chopped.
Add the leaves and blitz until all the ingredients are combined.
Add the olive oil and the salt and pepper and blitz for a few seconds.
Using a spatula, transfer the pesto into a jar and top up with more oil so that mixture is covered.