Dunbrody Wild Garlic Pesto recipe from Kevin Dundon:
300g (10½oz) wild garlic (about 1 large handful of cloves)
15g (½oz) parmesan cheese, grated
Juice of ½ lemon
½ tsp coriander seeds, crushed
250ml (9fl oz) olive oil
Salt and black pepper
Tip: Try using coriander (cilantro) as an alternative if you find wild garlic hard to locate.
Whizz all the ingredients in a food processor, or purée with a handheld blender, until the mixture is smooth.
The pesto will keep in the refrigerator for up to 3 weeks. Although it will darken slightly in colour over time, it will still be delicious – the flavours will just be more mature. Perfect for drizzling over home-made pizzas, salads, soups, grilled meats & fish or anything that takes your fancy.
We love to use it on freshly-baked brown bread lathered with butter and then drizzled with pesto.