I’m so excited to share one of my favorite springtime dishes with you – Wild Garlic Pesto. After a long, cold winter, I’ve been yearning for the taste of fresh, seasonal ingredients. This fragrant and flavorful sauce is a great alternative to basil pesto and is perfect for a quick pasta dish or to dress up roast veggies and more! Plus, it’s super easy to make with just a handful of ingredients.
Wild garlic is undoubtedly a luxurious and tasty ingredient to forage. However, it's crucial to make sure you're harvesting it legally and responsibly by following the local rules and regulations. It's always a good idea to check the guidelines before heading out to pick wild garlic.
Alternatively, if you don't have the opportunity to forage for it yourself, you can still enjoy wild garlic by purchasing it from your local farmers market or grocery store. This way, you can still indulge in the delicious flavor of wild garlic without any worries.
Ingredients
1/4 teaspoon sea salt
2 Cups / 100g wild garlic. You can include the stems and flowers
1/2 / 50g Cup of walnuts
1/3 Cup /50g of grated parmesan cheese
1/2 Cup/ 120ml of extra-virgin olive oil.
Freshly ground black pepper (optional)
You will need:
A food processor or pestle and mortar
Method:
- First, sort through the wild garlic and remove debris, leaves, or roots from the bunch. Wash the leaves in cold water, and pat dry using a clean tea towel or a few layers of paper towels. Add them to a food processor with the walnuts, parmesan cheese, black pepper (if using), and sea salt.
2. Pulse the ingredients until they are finely chopped. Then slowly add the extra-virgin olive oil in a steady stream until the mixture is smooth.
Taste and adjust the seasoning as needed. You may need to add a little slick of olive oil until you reach the desired consistency.
If using a pestle and mortar, grind small amounts of wild garlic and nuts at a time until it becomes a rough paste. Add the mixture to a bowl together with the salt and slowly drizzle the olive oil into the bowl, mixing thoroughly until the oil combines with the paste.
How to serve wild garlic pesto
The classic way to serve pesto is with freshly cooked pasta. You can vary the type of pasta that you use depending on the occasion. Pasta is generally fast to prepare, making this a great mid-week meal! Enjoy this simple meal as it is, or add some steamed broccoli for an extra boost of nutrients and color.
We also really enjoy this wild garlic pesto tossed through roasted vegetables after roasting. Serve as a warm salad with some feta cheese and crunchy sourdough bread. Or together with a whole roasted chicken for a delicious Sunday dinner.
You can also create delicious appetizers by serving this pesto on crackers or Swedish crisp bread and topping it off with a sprinkle of feta cheese or some alfa sprouts.
How to store wild garlic pesto
Store this pesto in an airtight jar in the refrigerator and consume within 4-5 days. Because wild garlic pesto is a homemade, fresh product, it’s best to use it within the recommended timeframe to avoid the risk of botulism. Covering the top of the pesto with some additional olive oil will help to prevent discoloration. This is because the oil in the pesto can create an anaerobic environment that’s conducive to the growth of botulism-causing bacteria.
You can also freeze this recipe for up to 3 months. Either use an icecube tray to form smaller portion sizes which can then be transferred to a freezer bag or ziplock. You can also freeze pesto in a lidded container. Be sure to leave room at the top of the container for the pesto to expand when frozen. Thaw in the refrigerator overnight and stir well to combine any oil that has separated.
Variations to try
This is a basic pesto recipe that is really adaptable. Why not try swapping out the walnuts for cashew nuts, for example? Or, for a classic flavor, consider using pine nuts.
You can experiment with combining other herbs, such as basil and parsley, with the wild garlic.
Be sure to let me know in the comments below if you find a favorite combination!
Wild Garlic Butter
If you’re a fan of foraging for wild ingredients, you will love this Wild Sorrel Pesto! Sorrel is a delicious and nutritious herb that grows wild in many areas. Its bright, tangy flavor makes a perfect base for a homemade pesto sauce that’s both easy to prepare and bursting with flavor.
Hi, I’m Holly. Welcome to my site!
Here, you’ll find a collection of delicious recipes, many inspired by my life in Sweden. I also enjoy sharing my knowledge of foraging and simple, back-to-basics cooking.
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Wild Garlic Pesto
This fragrant and flavorful sauce is a great alternative to basil pesto and is perfect for a quick pasta dish or to dresh up roast veggies and more!
Ingredients
- 1/4 teaspoon sea salt
- 2 Cups / 100g wild garlic. You can include the stems and flowers
- 1/2 / 50g Cup of walnuts
- 1/3 Cup /50g of grated parmesan cheese
- 1/2 Cup/ 120ml of extra-virgin olive oil.
- Freshly ground black pepper (optional)
- YOU WILL NEED:
- A food processor or pestle and mortar
Instructions
1. First, sort through the wild garlic and remove debris, leaves, or roots from the bunch. Wash the leaves in cold water, and pat dry using a clean tea towel or a few layers of paper towels. Add them to a food processor with the walnuts, parmesan cheese, black pepper (if using), and sea salt.
2. Pulse the ingredients until they are finely chopped. Then slowly add the extra-virgin olive oil in a steady stream until the mixture is smooth.
3. Taste and adjust the seasoning as needed. You may need to add a little slick of olive oil until you reach the desired consistency.
If using a pestle and mortar, grind small amounts of wild garlic and nuts at a time until it becomes a rough paste. Add the mixture to a bowl together with the salt and slowly drizzle the olive oil into the bowl, mixing thoroughly until the oil combines with the paste.
The classic way to serve pesto is with freshly cooked pasta. You can vary the type of pasta that you use depending on the occasion. Pasta is generally fast to prepare, making this a great mid-week meal! Enjoy this simple meal as it is, or add some steamed broccoli for an extra boost of nutrients and color.
Notes
Store this pesto in an airtight jar in the refrigerator and consume within 4-5 days. Because wild garlic pesto is a homemade, fresh product, it’s best to use it within the recommended timeframe to avoid the risk of botulism. Covering the top of the pesto with some additional olive oil will help to prevent discoloration. This is because the oil in the pesto can create an anaerobic environment that’s conducive to the growth of botulism-causing bacteria.
You can also freeze this recipe for up to 3 months. Either use an icecube tray to form smaller portion sizes which can then be transferred t a freezer bag or ziplock. You can also freeze pesto in a lidded container. Be sure to leave room at the top of the container for the pesto to expand when frozen. Thaw in the refrigerator overnight and stir well to combine any oil that has separated.
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