Earlier this week Â my neighbour handed me a bunch of foraged wild garlic. I was a little unsure what to do with it until a twitter friend suggested pesto. We are massive pesto fans in this house. Pesto pasta is my go-to dish when I need to rustle up a lunch or dinner in minutes. More often than not it’s the jarred variety so the thought of having my own homemade stash was very appealing.
I had 80g of wild garlic and that was enough to fill a jam jar. If you want to make a larger batch, it will keep in a sealed jar or mason jar in the fridge for up to a week or it freezes well too. Try freezing it in an ice cube tray for handy single servings.
I used equal measures of wild garlic, parmesan and pine nuts for my recipe but you can play around with the quantities to find a taste that your prefer. You can also add more or less oil depending on what consistency you like.
Â **WARNING** If Â you plan to forage for your own wild garlic be careful not to confuse it with the Lily of the Valley plant which is in fact poisonous.Print
Jump on the foraging bandwagon by picking your own wild garlic and making this delicious pesto
- 80g wild garlic
- 80g parmesan, grated
- 80g pine nuts
- 170ml extra virgin olive oil
- salt and pepper to taste
- Wash the wild garlic, pat dry and remove any long stems.
- Whizz the wild garlic, grated parmesan and pine nuts together in a food processor.
- Slowly add the oil and continue to blitz until the pesto is at your preferred consistency.
- Season with salt and pepper.