Just like any other pesto, this lovely wild garlic pesto can be used in pasta, served with meat or fish or slathered onto freshly baked bread. My favorite in this case is Tuscan bread. This recipe for wild garlic pesto makes a fairly generous amount, but if you’re going to the trouble of making some you might as well make a big batch. Wild garlic pesto is widely used in salads, as a pot herb with fish, to flavour soups, stews, potato dishes, breads, scones, savoury pies and tarts. As a medicine it was mixed with honey for coughs, colds and chest complaints. Whatever you plan to do with this tasty green pesto, just be sure to make a lot — it freezes beautifully, so scale up this recipe to make extra for a taste of springtime later in the year. As an ingredient, wild garlic has definitely become more and more popular over the years, especially for the ambitious home cook. So let’s see this recipe!
1 large bunch of wild garlic, washed 1 small bunch of curly parsley, washed 60gms pine nuts, toasted 60gms parmesan cheese 150mls olive oil Squeeze of lemon juice
Salt and pepper
Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended.
Use wild garlic pesto for pasta, mash, dipping etc etc.