Wild Garlic Pesto.

Image from BBC Good Food.

After my recent post, I thought I would share the recipe I used to make pesto from the wild garlic that I foraged a couple of weeks a go. Wild garlic is pretty versatile and you can make, garlic butter, pasta, pesto etc. If you are unsure what Wild Garlic looks like, please do your research before you go foraging. It is pretty easy, they are lush green long leaves, that smell strongly of garlic. Just tear a leaf and you can check.

It is best to pick the leaves before the flowers emerge, as that is when the nicest flavour is in the leaves.

I followed a recipe on BBC Good Food. It is super easy, as long as you have a little blender or Nutri-Bullet or something like that.

Recipe.

Ingredients

  • 150g wild garlic leaves or young nettles, or a mixture (foraged – see tip)
  • 50g parmesan or vegetarian alternative, finely grated
  • garlic clove , finely chopped
  • ½ lemon , zested and a few squeezes of juice
  • 50g pine nuts , toasted
  • 150ml rapeseed oil

Method:

  • STEP 1

    Rinse and roughly chop the wild garlic leaves. I would recommend leaving some of the tougher parts of the stalk out.

  • STEP 2

    Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.   It’s a good idea to toast the pine nuts in a dry pan or under the grill – just make sure they don’t burn.

  • STEP 3

    Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks. It is super tasty on warm toasted bread or pasta etc.

2 thoughts on “Wild Garlic Pesto.

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