Wild Garlic Pesto
Equipment
- blender or food processor
Ingredients
- 200 g wild garlic
- 150 g rapeseed oil/canola substitute sunflower oil - but not olive oil
- 90 g lemon juice about 2 medium lemons
- 80 g blanched hazelnuts
- 25 g pecorino or parmesan cheese freshly grated
- ½ tsp sea salt
Instructions
- Wash the wild garlic well, at least twice. Look out for any additional leaves that are not wild garlic. Drain well.
- Put wild garlic, hazelnuts, oil and lemon juice in the blender. Blend until well chopped, preferably with a slight course texture
- Scrape down the sides of the processor with a spatula and add the cheese and a good pinch of salt. Blend again, taste, and add more salt if needed.
- Transfer to a sterilised jar and cover the top of the pesto with a thin layer of oil to help keep it fresh. Store in the fridge for up to 2 weeks.
Notes
Nutrition
🧄🌿 5 Delicious Uses for Wild Garlic Pesto
1. Tossed with Pasta
Simply stir into warm pasta with a splash of pasta water and maybe a grating of cheese. Try it with:
Tagliatelle and sautéed mushrooms
Gnocchi and peas
Cold pasta salad with cherry tomatoes
2. Spread on Bread or Toast
Use as a base for bruschetta or flatbread with chopped tomatoes or grilled peppers
Make a a green pizza – spread over the pizza base instead of tomato
Spread inside a cheese toastie or panini
Dollop on crostini with ricotta or soft goat’s cheese
3. Swirled into Soups
Add a spoonful just before serving:
In potato or leek soup
With white bean or lentil stews
Over tomato soup for a garlicky punch
4. As a Marinade or Sauce
Rub onto chicken, fish, or tofu before roasting or grilling
Use as a base for a wild garlic mayo or yogurt dip
Mix into a vinaigrette for warm or cold roasted veg
5. In Baking or Savoury Bakes
Stir into savoury scones or cheese muffins
Spread into a spiral bread or pesto swirl loaf
Layer into a galette or tart with greens and cheese