One of the finest treats of spring for me is using wild garlic that grows along the lanes here. This Wild Garlic Pesto is my favourite way to use this tasty and richly aromatic plant.
Wild Garlic Pesto
Spring in all her glorious abundance fills the air with fragrance and the land with the joyous bounty of flowers, blossoms and verdant greenery. One such gorgeous green is that of wild garlic and I have never seen it growing in so much profusion as it does in Tenby in Wales at this time of year.
Wild garlic everywhere
There was wild garlic everywhere. Along the lanes and all over the beautiful little church yard. While we have it growing round the lanes at home, this was truly amazing.
Wild garlic pesto
Now back to that wild garlic pesto recipe. It is simplicity itself and all you need are four ingredients and a little seasoning and maybe some lemon juice to taste. The great thing about wild garlic pesto is that you don’t have to bother with peeling and chopping any garlic, this gorgeous greenery has all the garlic flavouring you’ll need. Bit of a result in my book.
You will need;
I just used 1 cup of wild garlic leaves and stems chopped, two tablespoons of toasted flaked almonds, two tablespoons of grated parmesan and about a quarter of a cup of good quality olive oil.
While I used my new mortar and pestle to grind mine in the traditional way you can throw history to the winds and switch on your food processor and just give those ingredients a good blast of bladed motion. Taste the resulting pesto and season with salt and pepper and maybe a little lemon juice to taste.
That’s it, wild garlic pesto is so seriously simple and so fabulously tasty. Serve it with salmon and seafood, with chicken or pork or do my very favourite thing and stir a good dollop into homemade hummus for a fabulous dip.
PS if you have extra wild garlic to hand you might like to make this super easy Wild Garlic Oil too.
Want more pesto recipes, then take a look at these;
As you’ll have gathered I rather like pesto. So much so I wrote a cookbook about it, A Passion For Pesto with over 75 recipes and uses for this gorgeous stuff.
Wild Garlic Pesto
- 1 cup of chopped wild garlic leaves and stems
- 2 tbsp flaked almonds
- 2 tbsp grated parmesan cheese
- 1/4 cup of good quality olive oil
- salt pepper and maybe lemon juice for seasoning
- Toast the flaked almonds in a dry pan for approximately 1 minute till golden and aromatic. Watch these like a hawk as they can burn so easily.
- Allow to cool and then pulse in food processor.
- Add the wild garlic and parmesan and pulse again.
- Now drizzle in the olive oil till you have the consistancy you prefer.
- Season to taste with salt, pepper and maybe some lemon juice.
PIN ME FOR LATER