Wild Garlic Pesto
Next-level pesto making
Whether you’ve foraged your own wild garlic or bought it from a shop or a market - everyone will be impressed by (and more importantly, love the taste of) this fresh and slightly different pesto. Amazing with a simple pasta dish!
Wild Garlic Pesto
Makes 1 small jar
Total time: Roughly 20 mins
A generous handful of wild garlic (leaves and flowers, both are edible)
1/2 cup grated parmesan
100ml olive oil
Juice (and zest if you want) or 1/2 lemon
A handful of lightly toasted pine nuts (or sunflower seeds, or other nuts)
You can also add a bit of
Basil
Spinach
Any other small quantities of greens you’d like to use/get rid of
Instructions
Rinse the wild garlic leaves well and add in a small bowl of a food processor (or a blender). Add the parmesan, lemon juice and zest, and toasted pine nuts (the pine nuts only need to be toasted for 30-60 seconds in a dry pan!). Add any other greens you’d like to use, and run the food processor. Add the olive oil bit by bit until it reaches a consistency you like. Taste it and see if you would like to add more cheese (if it’s a bit too zingy), oil (if it’s not quite runny enough) or lemon juice for that freshness.
Enjoy with pasta, on fish, or as a dressing in a salad!
Did you make the wild garlic pesto? Did you like it? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
