Wild garlic pesto

Wild garlic will soon be in season. You might be lucky enough to stumble across a bed of its pungent leaves hidden in woodland. It’s lovely in salads, but can also be used to make a tasty pesto. The rest of the year, just substitute the wild garlic leaves with fresh basil, or a mixture of basil, rocket and watercress.

Wild Garlic Pesto

1 large handful of wild garlic, washed (out of season, use fresh basil, mixing in some rocket and watercress for a sharper taste
6 tbsp olive oil
3 tbsp mixed seeds or pine nuts
Cracked black pepper and sea salt to taste
Optional: 1 tbsp of nutritional yeast flakes for an extra ‘cheesy’ taste
Also, add 1 clove crushed garlic if you aren’t using wild garlic

1. Lightly toast the seeds or pine nuts.
2. Roughly chop the wild garlic and put it in a blender with the rest of the ingredients, plus the toasted seeds/pine nuts.
3. Blend until smooth, adding more oil and seasoning to taste.
4. Serve on fresh pasta, with a few sun-dried tomatoes mixed through.


1 thought on “Wild garlic pesto

  1. Pingback: Pesto pasta salad with avocado and smoked tofu « lotsofnicethings

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s