Wild Garlic Pesto

 In Quick Dishes, Recipes, Spring, Vegetables

 

It seems that wild garlic is everywhere at the moment as for a few weeks each spring hordes of people armed with scissors and plastic bags stalk the riversides, woodlands and parks of Britain. A first foray into the world of foraging for many this free, abundant and delicious plant brings many foods to life as a great partner flavour and fresh alternative to bulb garlic.

One of the most popular ways to use is as a substitute for basil in pesto, here I’ve used both walnut and pistachios to replace the usual pine nuts. You can choose which you prefer depending on whether you like it earthy or sweet and also on the impact on your pocket! The measures here are as a guide only as all the ingredients can vary greatly therefore trust your tastebuds over your scales.

Wild Garlic and Walnut Pesto (Makes 125g)

30g Wild Garlic

45g Pecorino

30g Walnuts

20g Mild Olive Oil

1. Chops the cheese into manageable chunks then add to a food processor with the other ingredients. Blitz into a rough paste, taste and correct to your liking. Will keep in the fridge for a couple of weeks. Use with pasta, soups and stews.

Wild Garlic and Pistachio Pesto (Makes 125g)

25g Wild Garlic

30g Pecorino

50g Pistachios

20g Mild Olive Oil

1. Chops the cheese into manageable chunks then add to a food processor with the other ingredients. Blitz into a rough paste, taste and correct to your liking. Will keep in the fridge for a couple of weeks. Use with pasta, soups and stews.

Photo by Sumayya Usmani

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