Wild Garlic Pesto

• 1/4 cups Pine Nuts
• 1 bunch (large) Wild Garlic With Stems, Chopped (about 3 Cups)
• 2 cloves Garlic
• 1/3 cups Grated Parmesan Cheese (omit Or Use Hard Vegan Cheeses If Vegan Or Vegetarian)
• 1 Tablespoon Lemon Juice
• 1/2 cups Walnut Oil
• 2/3 teaspoons Salt (or Less If You Use Parmesan)
• 1/2 teaspoons Black Pepper

1. Toasted pine nuts on a frying pan over medium heat for 1-2 minutes, or in a microwave for up to 30 seconds.
2. Using a food processor or an immersion blender, pulse chopped wild garlic with stems, toasted pine nuts, garlic, Parmesan cheese (if using) and lemon juice until smooth. Gradually add walnut oil until you like the consistency. Add more oil to adjust the consistency. Season wit salt and black pepper.
3. Serve with pasta, bread, salads, sandwiches, potatoes, roasted or fresh vegetables, eggs, fish, soups, beans or anything else you like. Enjoy!
4. Note: If you want to preserve it, just boil your jars in water for 15 minutes, cool them, pour the green sauce and a tablespoon of olive oil on top. That way you can store it in the fridge for a few weeks. If you want to store it longer, simply freeze it.

ubc, garlic, garlic, parmesan cheese, lemon juice, walnut oil, salt, black pepper

Taken from tastykitchen.com/recipes/condiments/wild-garlic-pesto-2/ (may not work)