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Wild Garlic Pesto

It's happy times at the cookery school as wild garlic is back in season! We've been making use of it as much as we can, most recently at a baking class where we served this wild garlic pesto with freshly baked sourdough.

Read on for more wild garlic tips and recipes, and if you're keen on foraging keep an eye on our upcoming foraging walks around Bath!  

Wild Garlic Pesto

Serves 4-6 

Dietary: Vegan

Ingredients

  • 50g pinenuts, toasted
  • 75g hazelnuts, roasted, and skins rubbed off
  • 175ml extra virgin olive oil
  • 150g fresh very young tender garlic leaves
  • 2 tbsps lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp apple juice concentrate
  • salt and freshly ground black pepper

Method

  1. In a food processor or in a pestle and mortar crush the pinenuts and hazelnuts roughly and then decant them into a bowl and set aside.
  2. Puree the wild garlic leaves with a pinch of salt  with the olive oil just enough to break up the basil to a rough texture.
  3. Add the lemon juice, vinegar and apple juice concentrate and mix.
  4. Pour the wild garlic mixture into the crushed nuts and stir in.
  5. Season to taste.
  6. Serve with sourdough bread, as a pasta sauce, or as a dip for crudités.

Tips

  • The pesto will keep in the fridge for a week or two so long as the top is covered with a layer of olive oil. You can also freeze it. Freeze in small containers, so that you can take out a little at a time.
  • This pesto is also delicious made with rocket, young spinach leaves, watercress or of course basil.

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