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, delicious with freshly baked sourdough.
Read on for more wild garlic tips and recipes.
Wild Garlic Pesto
Serves 4-6
Dietary: Vegan
Ingredients
- 25g pinenuts, toasted
- 50g hazelnuts, roasted, and skins rubbed off
- 100 - 175ml extra virgin olive oil
- large handful fresh very young tender garlic leaves
- 1 tbsp lemon juice
- 1 tsp apple juice concentrate
- salt and freshly ground black pepper
Method
- 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.
- Puree the wild garlic leaves with the olive oil just enough to break up the wild garlic to a rough texture.
- Add the lemon juice and apple juice concentrate and mix.
- Pour the wild garlic mixture into the crushed nuts and stir in.
- Season to taste.
- 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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