Wild Garlic Pesto
It’s Wild Garlic picking time here in the U.K. There are perfect little green leaves and tender buds popping up in the woods all around us. Take a bag next time you are out and scoop up a huge bunch of these amazingly flavorful leaves to turn into Wild Garlic Pesto. Fast, simple and very versatile. You can serve it up with steaming hot Pasta, over Grilled Vegetables on top of Wild Garlic and Potato Soup or mix it with Ricotta or Goat Cheese and stuff Pasta Shells topped with Marinara and baked. It is really very good on just bread or crackers too. Make sure to use a very mild Olive Oil, Walnut oil or a mix of them so you don’t get an overpowering flavor from the oil.
Grilled Vegetables with Wild Garlic Pesto
Wild Garlic and Potato Soup
Wild Garlic Pesto
Prep
Total
Yield 11 /2 cups
Just like regular pesto but with a garlicky kick. Always toast the nuts for best flavor. Use a mild Olive Oil or Nut Oil
Ingredients
- 2/3 cup toasted Pine Nuts, Walnuts or Pumpkin Seeds (toast in a dry pan until light brown)
- Pinch Sea Salt
- 1/2 cup Grated Parmesan Cheese
- 2 Big Handfuls Wild Garlic Leaves, chopped rough
- Juice from 1/2 Lemon
- 1/4-1/2 cup Walnut and or Mild Olive Oil
- Ground Pepper
Instructions
- Whirl the Nuts, Salt and Parmesan in a food processor
- Add the Wild Garlic Leaves and Lemon Juice
- Whirl until finely chopped
- Drizzle in the Oil with the motor running until it reaches a consistency you like.
- Grind in some Pepper
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