Wild Garlic Pesto
Made with hand-picked wild garlic or ramson leaves from Kent. Cracking on crostini.
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Wild garlic leaves grow in springtime in damp, shady spots. We love them for their colour, pungency and touch of oniony-sweetness.
As well as lots of wild garlic, this pesto is made with a vegetarian, English version of Parmesan, lemon juice, chopped cashew nuts, some rape seed oil and a touch of salt. It makes a super, speedy dish of pasta, which only requires an extra grating of Parmesan, and a grind of pepper to make it complete. But it’s also great as a sauce with most kinds of fish and makes cracking crostini and sandwiches.
Note: Wild Garlic Pesto will lose flavour if baked in the oven or cooked at high temperatures.
-Also perfect for making cold canapés.
- A great accompaniment to canapés and goes perfectly with our crackerbreads and pates.
- Serve a mix of hot and cold canapés: Prepare all the cold ones in advance.
Refrigerate after opening, use within 4 weeks.
Ingredients
Rapeseed Oil, Wild Garlic (25%), Cashew Nuts, Lemon Juice, Cheese [Milk] (made with vegetarian rennet), Salt.
Nutrition
Nutritional Information per 100g:
| Energy KJ | 1842 |
| Energy Kcal | 446 |
| Fat (g) | 42.5 |
| Saturated Fat (g) | 4.78 |
| Carbohydrates (g) | 10.5 |
| Sugars (g) | 2 |
| Protein (g) | 5.81 |
| Salt (g) | 0.54 |
Allergens
Milk, Tree Nuts
