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Wild Garden Pesto
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5 from 2 votes

Wild Garlic Pesto

Course Appetizer
Cuisine American
Keyword pesto, wild garlic
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 people
Author Sheryl

Ingredients

  • 300 gr wild garlic leaves
  • 180 gr olive oil
  • 1 garlic clove
  • 75 gr pine nuts
  • 75 gr finely grated parmesan cheese
  • salt to taste

Instructions

  • Roast pine nuts in a pan on low to medium heat till nuts turn brown. Do not add any oil, dry roast only. Be patient, it takes a while for all the nuts to turn brown. 
  • Put garlic, parmesan, olive oil, roasted pine nuts in a food processor, add wild garlic leaves in batches to process.
  • Add salt to taste.

Notes

  • You can find and forage wild garlic, also known as ramsons, in many public parks in Europe and America.
  • You can replace wild garlic leaves with basil leaves for basil pesto.
  • Wild garlic's brief season is a source of excitement in the Fine Food Specialist office. Wild garlic pesto is often used in Italian fine dining.
  • You can add this directly to salad, cooked meat, or simply on top of toasted bread.
  • If you cannot forage wild garlic where you are, most Chinese shops would sell Chinese garlic chives (also a seasonal vegetable) that can be used as a replacement. It tastes similar but the hint of garlic is a lot weaker.