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.
- 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)
- Rinse the garlic leaves carefully removing any grass or weeds
- 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.
- Slowly add the olive oil while the machine is on, keeping back a small amount. Blitz further until creamy.
- 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.