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wild garlic pesto in mortar with pestle in side

Wild Garlic Pesto

Karon Grieve
A super easy recipe with only 4 ingredients.
5 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course preserves
Cuisine British
Calories 638 kcal

Ingredients
 

  • 1 cup wild garlic
  • 2 tbsp almonds flaked
  • 2 tbsp parmesan cheese grated
  • 1/4 cup olive oil
  • salt and pepper to taste

Instructions
 

  • 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.

Video

Notes

You can use pine nuts instead of almonds for this pesto, the choice is entirely yours.
Your wild garlic pesto will keep in the fridge for two weeks (make sure top of pesto covered in oil) and will freeze for up to 3 months

Nutrition

Calories: 638kcalCarbohydrates: 6gProtein: 9gFat: 67gSaturated Fat: 10gCholesterol: 7mgSodium: 185mgPotassium: 318mgFiber: 3gSugar: 1gVitamin A: 2891IUVitamin C: 8mgCalcium: 201mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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