Wild Garlic Pesto is a delightful blend of creamy richness and vibrant flavors, showcasing the beloved spring herb, wild garlic.
What is wild garlic?
Wild garlic also known as ramsons or cow’s leek etc. is a nutritious plant that can provide various health benefits. Wild garlic has long green leaves, flowers, and a bulb. All parts of the plant are edible and have culinary use.
It has a delicious, pungent flavor and can be used in a variety of dishes like soups, stews, salads, pesto, and scones. Many preserve this wild garlic by making garlic butter.
In Ireland and the UK wild garlic comes in for a few weeks before the summer and I always miss buying it. This time, the moment I saw this in my local farmer’s market, I bought it. And yes I was sure what I was making.
So here I am with a quick easy and no-cook recipe with Wild Garlic. This wild garlic pesto can be enjoyed as a spread on bread or a cracker. Add it to your pasta or salads. And if you want to try a pizza without tomato sauce as the base, spread this pesto and let me know how it turned out. I recently used the spread on my millet pizza and it was delicious.
Traditionally this is done using a mortar and a pestle. I am using a food processor here. You can use a mortar and a pestle or a food processor.
Shelf life of Wild Garlic Pesto
This will stay good in the refrigerator for up to 1 week. If you want to keep it longer, freeze it, but be sure to check the expiry of your cheese.
Wild Garlic Pesto
Equipment
Ingredients
- 200 grams Wild garlic Fresh Leaves
- 50 grams Pine nuts
- 50 grams Parmesan cheese
- Salt as required
- 3 tablespoon Olive oil More or less oil might be required depending on the consistency desired
- 1 tablespoon Lemon/Lime Juice adjust as per taste
Instructions
- Rinse the wild garlic leaves well to get rid of all the impurities.200 grams Wild garlic
- Pat it dry so that all the excess moisture is removed.
- In a food processor add all the ingredients and process to the consistency desired.200 grams Wild garlic, 50 grams Pine nuts, 50 grams Parmesan cheese, Salt, 3 tablespoon Olive oil, 1 tablespoon Lemon/Lime Juice
- More oil might be required if you need a very smooth consistency of pesto.
- Taste it and add more salt or lemon juice if required.
- Store it in an air-tight container for up to 1 week.
Video
Notes
- Standard US-Size cups and spoons used. 1 cup =235 ml, 1 teaspoon=5ml, 1 tablespoon =15 ml
- Pine nuts can be replaced with walnuts or hazelnuts.
- Makes around 250 grams, I have roughly estimated it to be 15 servings (1 tablespoon), it might be more or less as per your serving size
Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.
Subscribe to my email list to get the new recipes straight into your mailbox.