Jersey Royal Potato and Wild Garlic Pesto Orzotto

Prepare the Jersey Royals: Chop the Jersey Royals into small, bite-sized pieces. Set aside.

Make the Wild Garlic Pesto: In a food processor or blender, combine the wild garlic, Parmesan cheese, pine nuts (if using), and 2 tablespoons of olive oil. Process until a smooth pesto forms. Add a little more olive oil if needed to achieve the desired consistency. Season with salt and pepper to taste. Stir in the lemon juice. Set aside.

Cook the Orzotto: Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced shallot and cook until softened, about 5 minutes.

Add the orzo and cook for 2 minutes, stirring constantly, until lightly toasted.

Add the chopped Jersey Royals to the pot and stir well. Pour in the vegetable stock and stir to combine.

Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.

Stir in half of the Jersey milk and continue to cook, uncovered, stirring frequently, until the orzo is cooked through and the potatoes are tender, about 5-10 minutes. Add more milk as needed to maintain a creamy consistency.

Remove the pot from the heat and stir in the wild garlic pesto. Mix well to combine. Season with salt and pepper to taste.

Serve immediately, garnished with extra grated Parmesan cheese and a drizzle of olive oil (optional).