• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Everything Everhot

Make the most of your Everhot – Recipes • Advice • Maintenance • Accessories

  • Home
  • Recipes
    • Everhot basic cooking
    • Slowcooking
    • Vegetarian
    • Baking
      • Bread
      • Cakes and biscuits
    • Lunch
    • Dinner
    • Desserts
  • Everhot Advice
    • Buying an Everhot
    • Everhot cooking parts
    • Cleaning an Everhot
    • Cooking on an Everhot
    • Accessories
    • I love my Everhot!
  • Where to buy
  • Cookery Demos
  • About
    • Privacy policy
    • Cookie policy
  • Contact

Wild garlic pesto

1st May 2020 By Teresa

Wild pesto garlic

I have never foraged for Wild Garlic before and I don’t think I have made pesto though I have certainly eaten loads of it. So making this Wild Garlic pesto was fantastic and so rewarding to use something growing wild. A jar of pesto in our house last about two seconds as everyone loves it. Walking through a bluebell wood to discover this growing abundantly was such a treat. It was everywhere and I only picked a tiniest amount. It is growing now and you will find it in damp areas and especially ancient woodlands – hence the bluebells. If you get the chance have a look. You can also use it in baking, salads etc and the pesto can be spooned onto roasted tomatoes or mixed with yoghurt or sour cream for a zesty sauce. Makes two jars. It should store in the fridge for about two weeks.

Ingredients

  • 300g wild garlic leaves
  • 100g parmesan, or any hard cheese including vegetarian
  • 2 large garlic cloves, chopped
  • 100g pine nuts, toasted
  • zest and juice of a lemon
  • salt and pepper
  • 200ml olive oil (or you can rapeseed oil)

Method

  1. Rinse the garlic leaves carefully removing any grass or weeds
  2. Chop the leaves roughly and place in a food processor along with the parmesan, garlic, toasted pine nuts and lemon zest. Blitz until it turns into a paste. Season and taste. Add the lemon juice.
  3. Slowly add the olive oil while the machine is on, keeping back a small amount. Blitz further until creamy.
  4. Transfer to two clean jars. Top with a little of the remaining oil and place in the fridge. 

I have frozen the excess I made and I will update next time I use it to tell you how that went.

Wild garlic in an ancient wood
Wild garlic growing in abundance in a ancient wood in Guildford, Surrey

Share this post:

Share on TwitterShare on FacebookShare on PinterestShare on LinkedInShare on E-mail

Filed Under: Sauces and dips, Vegetarian Tagged With: foraging, olive oil, parmesan, pasta sauce, pesto, pine nuts, wild garlic

Previous Post: « London Cheesecake
Next Post: Fruity scones »

Primary Sidebar

Welcome to Everything Everhot where I share my best tips and favourite recipes. Read More

  • Facebook
  • Instagram
  • Twitter

Categories

Basic Everhot Recipes

Baked lemon cheesecake

Baked lemon cheesecake

Blackberry and orange loaf

Spatchcock chicken with tarragon and lemon butter

Spatchcock chicken with lemon and tarragon butter

Shakshuka everhot style

Shakshuka everhot style

Moroccan style traybake chicken

Dogs love an Everhot

daschound norma
Everhot dog Norma – 10 weeks old

See an Everhot in action

https://www.youtube.com/watch?time_continue=1&v=lLiX5UQCi4M

Copyright © 2023 Everything Everhot | All rights reserved