Wild Garlic is one of the most common and easily located wild foods here in the UK. Growing in abundance during spring, it not only tastes & smells amazing but contains natural antibacterial & antibiotic properties too. Try this tasty & versatile Wild Garlic pesto recipe to give you and your dishes a natural boost that’s rich in vitamins & minerals.
Wild Garlic Pesto Recipe
Cooking Time: 15 minutes | Yield: 200 ml
70g Washed, fresh wild garlic leaves
45g Roasted Hazelnuts
1/2 Lime or lemon, juiced
Handful of Basil
A good glug of Olive Oil
Salt & Pepper
1. Roast & rub skins off the hazelnuts and leave them to cool (see tips below on how to roast)
2. Put the wild garlic leaves in the blender and blitz.
3. Add the cooled hazelnuts, lime juice, parmesan, basil leaves, salt & pepper and blitz.
4. Slowly add olive oil to the mix and blend until combined to your preferred consistency.
Tips & Ideas
How to Roast Hazelnuts
Raw hazelnuts can be quite bland and the shells bitter but by roasting them, the flavour and aroma is massively intensified.
- Place hazelnuts in a single layer on a baking sheet at 180°c for 12-15 minutes, stirring every 5 minutes. They are done when they start turning brown and the nuts become shiny and fragrant.
2. Leave the nuts to cool for a few minutes.
3. Pour into a bowl lined with a clean tea towel, gather edges of the towel up and start rubbing the hazelnuts together in the towel – this will enable all the shells to flake off.
4. Remove the hazelnuts from the towel, carefully discarding the shells in the process.
Lemon or Lime?
So many pesto recipes used lemon, I only had a lime in at the time but loved the extra zest and freshness it brought to the pesto. Lemon will also work well if you prefer a more traditional flavour.
How to store
Store in a tightly lidded jar (to prevent oxidisation) in the fridge for up to 3 weeks. If there is any leftover or you want to have a real flavour burst on hand for future meals, try freezing portions in an ice cube tray and pop into chilli’s, stew’s, soups and pasta.
Use a vegan cheese alternative or try making your own vegan Parmesan to add to it.