Wild Garlic Pesto Two Ways – Quick, Easy & Delicious
Wild garlic is a forager’s favourite: it’s easy to see, easy to identify and easy to gather. It tastes great too if you’re a garlic lover like I am. The season is quite short, so time is of the essence. This year, for the first time, I made wild garlic pesto. It’s so good and so versatile, I’ve been using it in all sorts of recipes. More of that later.
Whilst it’s true that wild garlic, also known as ramsons (Allium ursinum), is easy to identify, it’s important when foraging that you are 100% sure you know what you’re picking. Wild garlic could be mistaken for lily of the valley or cuckoo pint, both of which are poisonous. If it doesn’t smell strongly of garlic, don’t pick it. This webpage might prove useful. Before you go helping yourself, do make sure you’ve got permission to harvest from the landowner.
Wild Garlic Pesto
I used my optimum 9200A Froothie power blender for this super quick no fuss wild garlic pesto. Once the wild garlic leaves are picked, washed and dried, it’s just a simple process of bunging everything into the blender and pressing a button. A food processor should be able to do the job too.
You can, of course, use any nut you have to hand to make pesto and cheese is optional. I’ve made two batches so far and both were delicious. I went with the classic basil pesto ingredients of pine nuts, Parmesan and olive oil for my first attempt as I just happened to have them in the house. I know Parmesan Reggiano isn’t vegetarian, but there are various Parmesan type cheeses available that are suitable. The second batch, made a few days later for freezing, contained almonds and cheddar cheese.
One of the best uses for pesto is, of course, pasta. I like to prepare some wholemeal pasta in the normal way and then throw in a few broccoli florets about 4-5 minutes before the pasta is ready. Once drained, I stir through a couple of spoons of pesto and hey presto, you have a very quick but delicious and nutritious meal. I’ve also been spreading it on toast and using it as a sandwich filling. I’ve a fab recipe for wild garlic cheese scones coming up soon too.
Wild Garlic Pesto – The Recipe
- 150 g wild garlic leaves - well washed and dried
- 100 g pine nuts or blanched almonds
- 100 g vegetarian parmesan type cheese or a good cheddar cheese
- 125 ml extra virgin olive oil plus a little bit more to pour over the top
Place everything in a blender or food processor and blitz until combined and you have the texture you like - I use my Optimum Blender.
- Spoon into small sterilised jars (I made 3 jars with this quantity). Top with a little olive oil and seal. Store in the fridge.
If the pesto is topped with olive oil to help seal it, it should store in the fridge for a couple of weeks or so.
You can also spoon into portion size moulds and freeze until needed.
It's worth using a good quality olive oil for this.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.
I’m sending my wild garlic pesto pasta to Jac at Tinned Tomatoes for Meat Free Mondays.
Other recipes using wild garlic you might like
- Wild garlic and goat’s cheese brunch muffins via Tin and Thyme
- Cheese and wild garlic scones via Thinly Spread
- Wild garlic oatcakes via A2K – A Seasonal Veg Table
- Feta and wild garlic muffins via Recipes From A Pantry
- Pesto and pine nut bread via Knead Wine
- Wild garlic tattie scones via Foodie Quine
Wild Garlic Pesto. PIN IT.
I use the Optimum 9200A for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.