Wonderful Wild Garlic Pesto

Recipe of the Month, Recipes Apr 19, 2016 No Comments

wild garlic 1

As soon as we see those delicate white starry flowers we know a seasonal treat is on the way! Whipping wild garlic (also known as ramson) up into pesto is one of the easiest ways to enjoy it.

  • 2 bunches of wild garlic, washed
  • 2 small bunches of parsley, washed
  • 120g toasted pine nuts, toasted
  • 120g Parmesan cheese (Pecorino Romano also works well)
  • 300ml olive oil
  • 2 dashes of lemon juice
  • salt
  • black pepper

Place all ingredients except the oil into a food processor and blitz for a minute or two. Then slowly pour in the olive oil until it is all mixed through.

Pour into sterilised jars, top with an extra drizzle of oil to create a seal. They will keep in the fridge for 2-3 weeks – if you can manage to keep them that long!

We love to drizzle this over pasta, use as a spread for crostini and bruschetta, serve with roast vegetables, or rub over a chicken before it goes in the oven for roasting. You can also freeze it in ice cube trays and keep it until needed.

Top Tip: We put parsley in ours as sometimes the taste of wild garlic can be quite overpowering. This way we keep the green colour and get all the flavour!

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