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  • Stephanie Wright

Wild Garlic Pesto


Pesto can be a costly thing to make, pine nuts can cost a small fortune! So as I went foraging for wild garlic the other day and was thinking how satisfying it is to have such a wonderful ingredient to cook with, AND for free, I thought it might be a good idea to share a recipe that is so tasty, fresh and budget friendly. This recipe is a for small a small amount of pesto, although you will find a little goes a long way with the flavour of this, but feel free to multiply the quantities if you’re lucky enough to have a lot of wild garlic to use.

Wild garlic can be found from around March til June and you can eat not only the leaves but the pretty white flowers too. Lovely in soups, pastas, sauces, salads and most simply in this recipe! Enjoy!


INGREDIENTS:


• 50g wild garlic

• 20g Parmesan

• 20g chopped mixed nuts

• Juice of half a lemon

• 50ml rapeseed oil

• Salt and pepper


METHOD:


* Wash the wild garlic and pat dry with a clean tea towel

* Grate the Parmesan

* Put a pan on a medium to high heat and toast the nuts until they have a nice golden colour

* In a blender, or using a hand held stick blender, put all the ingredients together and blitz until you have a smooth paste

* Taste the pesto and adjust the seasoning, with salt and pepper, to your liking

* If you would like a thinner consistency add a little more oil

* The pesto should keep in the fridge for up to 2 weeks



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