There’s nothing quite like making your own pesto using foraged ingredients. This wild garlic pesto couldn’t be easier to make and tastes delicious with pasta, drizzled over soup, roasted veg, on pizza or even in a sandwich – it’s extremely versatile – so why not go wild!
Wild Garlic Pesto
Ingredients:
150g wild garlic leaves, washed and roughly chopped
70g parmesan cheese (or vegetarian/ vegan alternative)
1 lemon (zest and juice)
200ml extra virgin olive oil
100g walnuts, toast for 5 mins at 180°
Salt and pepper to taste
Method:
Blitz together the walnuts, wild garlic leaves, parmesan, lemon zest and juice, then slowly add the olive oil and keep blending, season to taste. Enjoy!
Note: be sure you know how to identify wild garlic before collecting any, pick from an abundant patch and leave some behind.
We make it every year! After the wild garlic season is over, we use garlic mustard leaves and stalks instead. Once they are gone we have used stinging nettles to make a peppery pesto. As always, leave plenty for wildlife. https://www.wildlifetrusts.org/wildlife-explorer/wildflowers/garlic-mustard
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We use nettles a lot too. Soup, tea, risotto…and this year we are trying nettle beer! Will let you know how that goes!
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