Wild garlic pesto
Wild garlic, ‘the gateway drug' for the novice forager, because of its distinct smell and ease of identification.
It’s hard to go wrong with wild garlic. Wild garlic is a truly ancient Irish herb and has been eaten in Ireland for thousands of years. Add this pesto to your favourite pasta dish, to roasted vegetables or to dip some fresh crusty bread into.
Prep time: 10 minutes
Cooking time: 0
Serves: 4
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150g Wild garlic leaves50g Parmesan or vegetarian alternative, finely grated1 Garlic clove , finely chopped½ Lemon , zested and a few squeezes of juice50g Pine nuts , toasted (you can use sunflower seeds instead if you prefer)150ml Rapeseed oil
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Before you start making your wild garlic pesto, make sure you have sterilised your Kilner jar or indeed an empty Folláin jar.
- Rinse and roughly chop the wild garlic leaves.
- Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor.
- Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
- Transfer the pesto to a clean jar and top with the remaining oil.
- The pesto will keep in the fridge for two weeks.
-
Before you start making your wild garlic pesto, make sure you have sterilised your Kilner jar or indeed an empty Folláin jar.
Ingredients
- 150g Wild garlic leaves
- 50g Parmesan or vegetarian alternative, finely grated
- 1 Garlic clove , finely chopped
- ½ Lemon , zested and a few squeezes of juice
- 50g Pine nuts , toasted (you can use sunflower seeds instead if you prefer)
- 150ml Rapeseed oil
Method
-
Before you start making your wild garlic pesto, make sure you have sterilised your Kilner jar or indeed an empty Folláin jar.
- Rinse and roughly chop the wild garlic leaves.
- Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor.
- Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
- Transfer the pesto to a clean jar and top with the remaining oil.
- The pesto will keep in the fridge for two weeks.
