Wild Garlic Pesto
If you’re close to a woodland or riverbank, chances are you’re not too far away from taking home a precious bundle of nature’s treasure! Some of you may even be lucky enough to have a little clump or two in your garden! It makes an incredible soup (that’s for another post) but our favourite is Wild Garlic Pesto. It really is something else and a breeze to make!
Identifying Wild Garlic
When out walking you’ll smell it before you see it, that gentle waft of garlicky goodness. It’s pretty easy to spot with its broad leaves, typical garlic flowers and, crush it between your fingers and the smell is unmistakable. However, if you are in any way unsure, ask someone who knows what they’re looking for or consult a little guidebook like this one Food For Free (Collins Gem)
If you do manage to find some and it is on public land, please be mindful that this is a gift of nature and only take a small amount. Nothing enrages foragers more than seeing someone who has found a stash, only to strip it bare.
This incredible pesto is super simple to make and will transform a simple bowl of pasta into something truly amazing!
- 100 gm Wild Pesto Roughly translates as one large bunch
- 75 gm Parmesan or similar Grated
- 75 gm Cashew nuts (a far cheaper alternative to pine nuts)
- Olive oil To taste - be generous
- Lemon Juice
- Salt and Pepper
This is such a simple recipe the kids can do it!
Using a food processor or something like a Nutri-Bullet blender, whizz up the wild garlic until it is finely chopped.
Add the nuts and cheese and run the processor again until all is nicely blended.
Add a generous glug of olive oil and keep blending until you have a nice smooth paste. Don't be stingy!
Taste your paste and add lemon juice and salt and pepper to taste
Be warned - whilst the leaves smell delicately of garlic - this pesto packs a real punch so don't eat it on your own unless you want people to recoil when you talk to them! This is a recipe to share!
This paste stores well in the fridge if covered in a little layer of olive oil. It also freezes well in ice cube trays to avoid wasting even the tiniest drop!
Our favourite way to use this amazing pesto is with pasta! Stir in a good sized large spoonful into a pan of freshly cooked pasta. Add a generous slurp of cream and another sprinkle of parmesan.
Fight over who gets the most.