Wild Garlic Pesto
Wild Garlic grows wild pretty much outside my door every year from March to May. I only noticed it when trying to figure out just where I would go to forage this delicious herb to make Wild Garlic Soup.
Ever since I’ve been meaning to make some wild garlic pesto. I finally got round to it this year and now I wish I knew how to have this all year round. It’s so tasty.
I made it in the blender so it was smoother than I intended but the taste was great. I took a photo of it with some pasta and prawns. What I really love it with though is on toast with a shelled soft boiled eggs broken on top. I love it.
This recipe makes a small portion, just about 150g.
Wild Garlic Pesto
Ingredients
- ¼ cup pine nuts
- 60g Parmesan cheese, grated
- 15 - 20 tender wild garlic leaves, stems removed
- 1 lemon, a squeeze of juice & a pinch of zest
- 5 tbsp extra virgin olive oil
- salt & freshly ground black pepper
Instructions
- Wash the leaves well. Rinse thoroughly, first in hot water water, then in cold water. Cut off the hard stem parts of the leaves.
- You can make pesto in a pestle & mortar, or a food mixer or a blender. If you make it in a blender it will have a very smooth consistency. Be careful when adding a squeeze of lemon to have removed the pips first. And do add a pinch of salt and freshly ground pepper.
- Transfer to a jar. This recipe only makes a small quantity so it won’t last long.
Prepare the leaves
Mix together
Have a clean jar ready
