So easy, so tasty!
100g Wild Garlic Leaves
250g Butter – room temperature
Blitz the leaves in a food processor.
Chop butter into a mixing bowl.
Add the leaves to the butter and using a wooden spoon keep mixing until the butter turns green. Divide into lumps and using the butter wrapper roll each lump into a sausage shape.
Keep in the fridge or the freezer. Make sure it is sealed otherwise it will smell!
For garlic pesto recipe click here
For more wild garlic ideas, click here