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.
- 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.