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100g wild garlic leaves
2 tbsp olive oil
Juice of 1 lemon
1 large pinch of Cornish Sea Salt Crystals
Pumpkin seeds or walnuts [optional]
Wash the wild garlic leaves and pat dry with a clean tea towel.
In a blender, whizz the wild garlic leaves, lemon juice, olive oil and Cornish Sea Salt Crystals. Store in the fridge in an airtight jar for 2-3 days.
Top tip: add pumpkin seeds or chopped walnuts for a nutty tasting pesto.
Got a fantastic Cornish Sea Salt recipe?
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