Wild Garlic Pesto

Recipe serves 2

Ingredients:

For the pesto:

- 150g wild garlic

- 25g basil

- 70g toasted pine nuts

- 1 cup Parmiggiano Reggiano, grated

- 2 cloves garlic, minced (optional)

- Juice of 1/4 lemon

- 1/2 - 3/4 cup olive oil

For the pasta:

- 3 Italian sausages

- 400g orecchiette

- To serve: grated Parmiggiano Reggiano and chilli flakes

Instructions:

- Wash your wild garlic thoroughly, then let dry

- In a food processor, add in the pine nuts, minced garlic and cheese. Blend until broken down. Add in the wild garlic, basil and lemon juice then blend again. While the food processor is running, slowly pour in your olive oil until the pesto is smooth and creamy. Salt and pepper to taste.

- Remove the sausage meat from the Italian sausages and add to a pan on medium high heat with olive oil. Let the meat brown before lowering the heat.

- Meanwhile, cook the pasta according to package instructions in a large pot of salted water. Drain, keeping about a cup of pasta water.

- Add the pasta to the pan with the sausage meat, then add in about 3tbsp of your pesto. Add in your pasta water as needed and stir until the pasta is coated with the pesto. Season to taste with salt and pepper.

- Spoon onto plates and top with additional grated Parmiggiano Reggiano and chilli flakes.