Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, fresh wild garlic pesto. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Fresh Wild Garlic Pesto is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Fresh Wild Garlic Pesto is something that I’ve loved my entire life.
As an ingredient, wild garlic has definitely become more and more popular over the years, especially for the ambitious home cook. Danny aka Food Urchin is lucky to have wild garlic growing in his garden and shares some of his favourite recipes for the plant, including a spring fresh wild garlic pesto. Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts.
To get started with this particular recipe, we must prepare a few ingredients. You can have fresh wild garlic pesto using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Fresh Wild Garlic Pesto:
- Take 2 bunches fresh wild garlic
- Get High-quality olive oil
- Make ready 2-3 cups grated cheese (fresh Parmesan and/or Gruyére)
- Get 50 g pine nuts
- Prepare 1 squeeze lemon juice
- Take to taste Salt and pepper
Wild garlic pesto can be used as alternative to basil pesto as addition to pasta, tomato sauces and much more. Pick up the leaves before it had bloomed as apparently the leaves get really bitter after that point. Wild garlic pesto is made with roasted pine nuts, sunflower seeds, pumpkin seeds, good quality olive oil, Parmesan cheese and of course fresh wild garlic leaves. Instead of using pine nuts, pumpkin seeds and sunflower seeds, you could also just use walnuts, cashew seeds, or almonds.
Steps to make Fresh Wild Garlic Pesto:
- Wash and dry the wild garlic. Rip into pieces and place in a high container that is suitable for blending. Add a few glugs of olive oil and start to shred with an immersion blender. You might have to add the wild garlic bit by bit if it doesn’t all fit immediately.
- Add a squeeze of lemon juice and a pinch of salt and pepper. Add the grated cheese.
- Roast the pine nuts in a dry pan over medium heat, stirring/turning them regularly. Keep your eyes on the pan, as they tend to burn quickly! Rove from the pan once they then golden brown, let cool and add to the pesto. Blend again.
- Add olive oil until the consistency is creamy and a little liquidy. Season with salt and pepper to taste.
- Serve with pasta and green salad.
If you want to keep it longer, pour a small layer of olive oil on top of the pesto. Pesto is a fresh product, use within three weeks. If you can make it last that long! What you get: Is a serious Pesto; a deep dark green Pesto with attitude, a Pesto that will slap you in the face with the unmistakably strong taste of wild natural garlic and its lush woodland dwellings. Wild Garlic lends itself perfectly to a pesto and pignuts make an excellent wild replacement for the familiar pine nuts.
So that’s going to wrap it up for this exceptional food fresh wild garlic pesto recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
