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Wild Garlic Pesto Dipping Oil
Inspired by the flavours of wild garlic pesto, this dipping oil makes a great starter to share. Toasted pine nuts, grated Parmesan, chopped wild garlic and sundried tomatoes are all combined with a spicy extra virgin olive oil. Then flavoured with fresh lemon, balsamic and honey. Peppery, sweet, salty and savoury – it's delicious scooped up with a chunk of fresh bread.
Ingredients
- 25g pine nuts
- 40g Parmesan cheese
- 1 lemon
- 25g sundried tomatoes in oil, drained
- 25g wild garlic
- 150ml extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tsp honey
- Bread, to serve
Prep: 20 mins | Cook: 2 mins
Method
1. Tip the pine nuts into a dry frying pan and set on a medium-low heat. Toast for 2 mins, shaking the pan regularly, till the pine nuts are golden brown. Tip them into a bowl and set aside.
2. Finely grate the Parmesan cheese. Finely grate the zest from the lemon. Take the drained sundried tomatoes and finely chop them. Rinse the wild garlic leaves, pat them dry with kitchen paper and trim off any ragged egdes. Finely chop the leaves.
3. Pour the oil into a shallow bowl or lipped plate. Add all the chopped pine nuts, grated Parmesan, lemon zest, sundried tomatoes and chopped wild garlic. Add a pinch of salt and gently stir to mix the toppings and oil together.
4. Drizzle over the balsamic vinegar and honey. Serve with chunks of focaccia or ciabatta for dipping and scooping.
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(£4.60 per 100ml)
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(63.3p per 100g)
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