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Wild Garlic Pesto

Perfect with pasta, salads or even just for dipping crusty bread in!

10
Wild Garlic Pesto | DonalSkehan.com, Perfect with pasta, salads or even just for dipping crusty bread in!

light-meals

Wild Garlic Pesto

Perfect with pasta, salads or even just for dipping crusty bread in!

10
Friday, April 20, 2012

120g of Parmesan cheese, grated

350ml of extra virgin olive oil

100g of pine nuts

200g of wild garlic leaves, stems cut off, washed and dried

Sea salt and ground black pepper

 

Food processor

 

10 mins

Just like any other pesto, this one can be used in pasta, served with meat or fish or slathered onto freshly baked bread. This recipe makes a fairly generous amount, but if you’re going to the trouble of making some you might as well make a big batch.  I specify 200g of wild garlic leaves, which is roughly a basket full. When you’re preparing the leaves, give them a good wash and drain as you would salad leaves and then remove any long stems.

Place all the ingredients into a food processor and blitz until smooth. Add a little more oil if you prefer a looser consistency.
Season with sea salt and ground black pepper and taste. Transfer to clean jars and top with an extra drizzle of oil to create a seal. The jars will keep in the fridge for at least one week.
10 mins

Ingredients

120g of Parmesan cheese, grated

350ml of extra virgin olive oil

100g of pine nuts

200g of wild garlic leaves, stems cut off, washed and dried

Sea salt and ground black pepper

 

You'll Need

Food processor

 

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  • Anneli

    I wonder if wild garlic grows up here in Sweden as well … have to look for this wonderful plant as soon as spring has come a little further :)
    The pesto looks delicious , by the way , have to try it !

  • Tilde

    I would think that wild garlic in sweden is the same as “Ramslök”, so yes it grows in sweden aswell. They have a lot on the island Gotland.

  • Ingrid

    A few drops of lemon juice add some extra fresh flavour…

    In German speaking countries wild garlic is known as “Bärlauch”. Be careful not to mistake them for lilies of the valley, as these are poisonous.

  • david gruber

    Just made a fresh batch of this great on a baked baquette.. Great recipe!