Jump on the foraging bandwagon by picking your own wild garlic and making this delicious pesto!
Earlier this week 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 of this homemade wild garlic pesto 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.
So far I have stirred the pesto into spaghetti and slathered it onto my homemade soda bread.
With the rest I plan to stuff a chicken breast and maybe make a pesto crumb for fish. Mmmmm!
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.
**WARNING** If 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.
Wild Garlic Pesto
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Sauce
- Cuisine: European
Description
Jump on the foraging bandwagon by picking your own wild garlic and making this delicious pesto
Ingredients
- 80g wild garlic
- 80g parmesan, grated
- 80g pine nuts
- 170ml extra virgin olive oil
- salt and pepper to taste
Instructions
- 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.
Rachael Tompsett says
Delicious
Vicky says
Thank you Rachael, glad you enjoyed it.
Clare says
Hello. Can you use the stems and flowers as well as the leaves??
Ciara Attwell says
I'm not sure about that, sorry Clare!
Morag says
So glad I've found this recipe. We have loads of wild garlic growing near us that smells amazing but I've never really known what to do with it before. Not anymore! Garlic pesto on EVERYTHING!
Alexandra says
I think we call this vegetable ramps in the US. I've never tried them but this looks so great. I bet it would be yummy on some boiled potatoes 🙂
Looks like we're theme buddies, by the way. I guess it's quite popular!
Ciara Attwell says
Hello theme buddy! Oh yes, it'd be gorgeous with boiled potatoes!