Aromatic Wild Garlic Pesto with Toasted Almonds and Lemon

Instructions

1. 11

   First, toast the almonds: Heat a dry pan over medium heat and add the almonds. Toast them for about 3-5 minutes, stirring occasionally, until fragrant and lightly golden. Be careful not to burn them. Let them cool slightly.

2. 22

   Wash the wild garlic thoroughly and pat it dry with a clean kitchen towel. Roughly chop any larger leaves to make blending easier.

3. 33

   In a food processor or a high-speed blender, combine the toasted almonds, chopped wild garlic, and freshly grated Parmesan cheese.

4. 44

   Pulse the mixture a few times until it forms a coarse paste. Then, with the processor running on low speed, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. You might not need all the oil, or you might need a little more, depending on how thick you like your pesto.

5. 55

   Stir in the fresh lemon juice. Season the pesto with salt and freshly ground black pepper to taste. Blend briefly again to combine the seasonings.

6. 66

   Taste the pesto and adjust seasonings if necessary. If you prefer a smoother texture, you can blend it for a little longer. If you like it chunkier, keep it slightly coarser.

7. 77

   Transfer the wild garlic pesto to a clean jar or airtight container. Pour a thin layer of olive oil over the surface to prevent oxidation and keep it fresh longer. Store in the refrigerator.