My Favourite Wild Garlic Pesto Recipe

When wild garlic is in season, it’s in abundance in the grounds here at the house and I love to make the most of this seasonal ingredient by making wild garlic pesto. It’s delicious on bruschetta with mozzarella and tomatoes, delicious stirred into fresh pasta, or my favorite is drizzled over a cheese omelet.

Now I’ve tried a few recipes over the years and some, I must say tasted distinctly like grass; the family were not impressed! However, over the years I have found this is my go-to recipe, so give it a try while wild garlic is still in season.

Ingredients

30g wild garlic

100g pine nuts

3 tablespoons of extra virgin olive oil

50g Parmesan

½ a lemon

Method

Ø  Pick and wash the wild garlic leaves. Keep the flowers separate for later.

Ø  Put the leaves into a pestle and mortar with a pinch of salt and muddle to a thick paste.

Ø  Next add the pine nuts to the pestle and mortar and muddle these into a coarse paste with the leaves.

Ø  Add in the olive oil and pound until the mixture is smooth.

Ø  Finely grate the Parmesan and put it into the pestle and mortar and squeeze in the lemon juice.

Ø  Mix everything together to a smooth paste.

The pesto is ready to use on whatever you like, pasta, bruschetta, your choice. You can use the flowers you previously saved to decorate.

Enjoy!