Wild garlic pesto

We have blended the fresh wild garlic leaves with Manni Tuscan extra virgin olive oil, roasted pine nuts and aged parmesan. 

This condiment is very versatile and can be served with freshly baked bread, Sunday beef or roasted meats, fish dishes or mixed with pasta. 

200g 

Allergens: Milk, Nuts-pine nuts 

Pasta recipe to go with the wild garlic pesto

Wild garlic pesto, your favourite pasta, kosho chilli and thyme flowers

This is a very simple recipe that is a perfect way to use our wild garlic pesto. 

Kosho chilli

Initial ingredients and method:

• 80g red finger chilli – seeds removed 
• 40g orange peel, white pith removed
• 7g salt 

Blend all of the ingredients in a blender.
Place in a bowl and cover, leaving at room temperature for 24 hours to ferment. 

Finishing ingredients and method:

• 2g salt
• 5g grapefruit zest 

Strain out the liquid from the chilli and orange peel, leaving the chopped chilli, then season with the salt and grapefruit  zest. 

Boil a pot of water with a pinch of salt. 

Once boiling, add the pasta and cook for 10 – 12 minutes depending how much bite you like your pasta to have. Then pass out the water and mix in the wild garlic pesto. 

Serve the kosho chilli on the side, adding a level of piquancy to the dish. 

Finish with some thyme flowers or herbs from the garden.