Wild Garlic Pesto

While I’m on the subject of wild garlic, this is a brilliant way to keep some beyond its season and is great for a quick and easy pasta dish or stirring through a casserole to pep it up a bit. It’s pretty punchy and should also help to keep those vampires at bay.

65g wild garlic

25g parmesan, grated

40g pine nuts

4 tbsp olive oil

salt and pepper

squeeze of lemon

Place all the ingredients in a food processor and blitz until nice and fine. Check the seasoning and adjust if necessary, it takes a good couple of pinches of salt. Place in a jar with an airtight seal and pour of a little oil over. Store in the fridge until ready to use. This should keep for a month or so, if not longer.

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4 Responses to Wild Garlic Pesto

  1. Anonymous says:

    I love wild garlic – my mum made a fantastic soup out of it, with onions and potatoes and stock – sweat the onions and wild garlic in some butter until soft, then add the stock and cubed potatoes. When the potatoes are cooked, whizz it up and season – really delicious on its own or with a bit of crème fraîche. Wish we had more growing around here so I could try your pesto! x

    • Laura Fyfe says:

      that sounds delicious! i love the idea of wild garlic soup, i’ll be swirling my pesto through some soups i reckon too. lovely idea of your mum’s and thanks for sharing!

  2. Cheap Luxury says:

    Love the recipe – do you have a suggestion of an alternative for pine nuts?

  3. Laura Fyfe says:

    any old nut would do, hazelnuts would be delicious or cashews, pecans, walnuts. But seriously, whatever nut you fancy I’m sure would work brilliantly. Enjoy!

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