Wild Garlic Pesto
Make the most of delicious and pungent wild garlic with this easy wild garlic pesto recipe. I foraged for the wild garlic in a local park where it is growing in abundance and the delicate white flowers are just starting to appear. Delicious with pasta, swirled through soups, try it with roast chicken or tossed through freshly boiled new potatoes for a taste of Spring.
What you'll need
Food processor or Pestle and Mortar
- 100g wild garlic leaves
- 50g parmesan finely grated
- 50g pine nuts
- fresh lemon juice to taste
- 3-4 tablespoons extra virgin olive oil
- salt and pepper
- Wash and dry the wild garlic leaves well.
- Then simply put the wild garlic, pine nuts and parmesan in a food processor and blitz until finely chopped.
- Add about 3 tablespoons of extra virgin olive oil, a pinch of salt and pepper and a squeeze of lemon juice and blitz again until you have. a smooth paste.
- Taste and adjust the seasoning as need be and add a little more olive oil if it seems too thick.
You can use cashew nuts or pistachios instead of pinenuts.
You can use a pestle and mortar instead of a food processor.
This will keep well in the fridge for a few days if you put cling film pressed down right on top of the pesto.