Wild garlic and chilli pesto

Wild garlic and chilli pesto


  • 100g of wild garlic/fresh basil
  • 50g parmesan cheese grated
  • 50g pine nuts toasted
  • Olive oil
  • Smoked garlic Chilli oil
  • Lemon juice to taste
  • Salt and pepper

The Method

Wash the wild garlic/basil and blitz in a food processor. Next add in the Parmesan cheese and nuts. Add in olive oil until the mix loosens, then switch to the smoked garlic oil until the mix is smooth and runny. Add lemon juice, salt and pepper to taste. Use on pasta, roasted vegetables, seafood, steaks or oysters.

If you like your food really hot, you can always add some Hot Chilli Hodgepodge as well to really bring out a sustained heat or just add it to the dish at the table.