Wild Garlic Pesto Cream


This is a fiery little number that can be used in so many ways. Add to sourdough toast as a snack, use as a dip for peppers and carrots or spread on top of a grilled chicken/meat portion or even garnish for soup.

Recipe & Instructions


50g Wild Garlic
30g Parmesan Cheese
25g Pine nuts (you could use any other nuts)
2 tbsp Olive Oil
1 tbsp fresh lemon juice
2 tbsp Creme Fraiche

Whizz this up until finely chopped and creamy. Put in a covered container and keep in the fridge for 4-5 days.

Nutritional Value

Calories Per Serving 92
Carbohydrate 3.9
Protein 2.6g
Fat 8.1g