20°C
For those of you feeling adventurous enough to head out on a woodland walk and forage for your own wild garlic, here’s a quick and easy wild garlic pesto recipe for you to try at home:
Ingredients:
100g wild garlic (adjust the recipe for as much as you’ve foraged)
30g toasted pine nuts
30g finely grated parmesan
80ml olive oil
The juice of half a lemon (and the zest too, if you like)
Salt and pepper to taste
Method:
Thoroughly rinse and drain your foraged wild garlic. Roughly chop the leaves.
Toast your pine nuts by adding them to a dry pan over a medium heat for a minute or two. Keep a close eye on them, as they can burn quickly, and toast until they are golden brown and have a nutty aroma.
Add the chopped wild garlic, toasted pine nits, grated parmesan, and olive oil to a food processor, and blitz until you’ve reaches your desired consistency. Give it a try, and season to taste with salt, pepper and lemon juice.
Add to a clean glass jar, and store in the fridge for up to two weeks.
