Main Light Bites Lunch

Linguine with Wild Garlic Pesto

Linguine with Wild Garlic Pesto
Chef Hayden Groves shows you a simple way to enjoy the UK's annual wild garlic harvest

10 minutes prep, 15 minutes cook

Serves 4

Ingredients

150g wild garlic, tough stalks removed, leaves washed

2 garlic cloves, crushed

75g pine nuts, lightly toasted and cooled

75g parmesan, finely grated, plus extra to serve

150ml olive oil

A pinch of caster sugar

A few drops of lemon juice

400g linguine

Method

Tear or roughly chop the wild garlic and place in a small food processor with the crushed garlic and a good pinch of sea salt. Blitz to a rough paste, then add the pine nuts and parmesan and pulse again.

Continue blending while you slowly add almost all the oil. Taste, season with salt and pepper. Add a pinch of sugar and the lemon juice.

Transfer the pesto to a clean jar, top with the remaining oil and cover (this can be made in advance and will keep in the fridge for up to a week – just bring it back to room temperature before use).

Cook the linguini in salted water following the packet instructions. Drain, reserving a little of the cooking water. Mix as much pesto as you like into the pasta and add a splash or two of the water until you get the desired consistency.

Serve with a little grated parmesan over the top.

Recipe by Hayden Groves, provided courtesy of Borough Market
Visit website
Great British Food Awards
HOW TO ENTER

More recipes to try

Great British Food Awards
HOW TO ENTER
Tasting videos
Cooking with kimchi: 3 delicious ideas
Cooking with kimchi: 3 delicious ideas

If you've bought a jar of kimchi but have no clue what do to with it, follow our easy suggestions

5 of the best crisp and drink pairing ideas
5 of the best crisp and drink pairing ideas

Want to get in on the crisp and drink pairing trend, but not sure where to start? Great British Food has some award-winning suggestions