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Wild Garlic Pesto – Easy

Hey Pesto!! Wild Garlic Pesto 

Well I had such a fun weekend making the most delicious wild garlic pesto. There is something quite amazing about picking ‘free’ wild garlic and creating a lovely jar of fresh and delicious pesto.

It’s bright and vivid and packed with delicious flavours, not dull like its shop bought counterparts 

 

So what is Wild Garlic?

Well according to Wiki 

Allium ursinum, known as wild garlic, wild cowleek, ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear’s garlic, is a bulbousperennial flowering plant in the amaryllis family Amaryllidaceae.

It is native to Europe and Asia, where it grows in moist woodland. It is a wild relative of onion and garlic, all belonging to the same genus, Allium.

We have loads around the Dunmow area – here’s our patch (amongst other)

Be absolutely sure it’s wild garlic you are picking – it smells garlicky and sweet – always check 

 

And these are what the leaves look like up close 

 

So what does wild garlic taste of? 

Obviously, wild garlic tastes like garlic.

However it does differs from the more common cloves. It seems  more mellow and has a distinct grassy flavour.

The raw leaves have a strong pungent smell, but taste delicate and sweet. 

It’s so good in pesto – trust me 🙂 

 

How to make Wild Garlic Pesto 

Well it’s super easy to be honest – as long as you have a food processor 

It’s a simple blend of wild garlic, pine nuts, lemon juice & zest, olive oil and parmesan – it’s that basic 

 

How to serve your Pesto 

Well I can simply eat it out the jar ha ha 

However it’s wonderful: 

  • On pasta 
  • On garlic bread topped with tomatoes
  • In a tomato and mozzarella salad 
  • In panini’s and sandwiches
  • On baked chicken and fish 
  • Swirled through soups 

 

Actually it’s great with a lot of things, a lot! 

 

How long does homemade pesto last?

  • Homemade pesto will generally keep for about 2 weeks, assuming it has been continuously refrigerated.
  • You can freeze your pesto too  covered in airtight containers or heavy-duty freezer bags.
  • How long does pesto last in the freezer? Properly stored, pesto will be perfectly fine quality in the freezer for about 4 months

 

And if you want to make Vegan Wild Garlic Pesto 

It’s really simple – just drop the Parmesan – and there you go. Really delicious too 

 

 

Another Idea

And I have lost of recipes that include Pesto – One of my faves is Tomato & Mozzarella Salad and this pesto works perfectly in it! 

So let me know how you get on and if you like it as much as I do

Thanks Clare x 

Ingredients

Makes 1 medium jar

  • 100g Wild garlic leaves, washed and dried
  • 60g Pinenuts, toasted
  • Juice and zest of 1 lemon
  • 50g Parmesan cheese grated
  • 100ml Olive oil
  • Salt & Black pepper for seasoning

Preparation Method

  1. Rinse your wild garlic leaves in a colander and pat dry
  2. Roughly chop the leaves and pop into your food processor
  3. Next add you’re toasted pine nuts, lemon juice, lemon zest and parmesan and blitz
  4. Once blitz and combined slowly add your olive oil with the motor running
  5. Once combined, taste and season if required
  6. Pop into a spotlessly clean jar (I add a tiny dribble of oil on the top) pop the lid on and hey presto that’s it
  7. Store in the fridge for up to 2 weeks

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