Wild Garlic Pesto
- 120g leaves of wild garlic (the equivalent of about half a carrier bag)
- 40g sunflower seeds
- 60g Hafod cheddar, finely grated.
- Sunflower oil
- Pure Sea Salt
- Freshly ground black pepper
Wild Garlic is in full flower here on Anglesey, but it won’t be around for much longer. Make the most it by blitzing up a batch of pesto. If you’re local, you can also buy some that we have already made here.
We like to make it with one of our favourite Welsh cheeses: Hafod cheddar, which is made on Wales’ longest certified organic dairy farm. If you’re struggling, any strong Farmhouse cheddar will work well.
Wash the wild garlic thoroughly, checking for any twigs or bugs.
Place the sunflower seeds and wild garlic together in a food processor, add 2 tbsp of sunflower and blitz thoroughly. Check the consistency of the pesto, adding more oil until it reaches your desired consistency.
Stir in the cheese and season with the sea salt and freshly ground black pepper.
This pesto will keep well in the fridge for a couple of weeks when topped with a layer of oil.