Wild garlic pesto
Wild garlic pesto
Recipe Tips
Feel free to adjust the quantities to suit your tastes and double up if you’re making a big batch. This pesto should last at least 2 weeks as long as you maintain a layer of oil on top. If you sterilise your jars properly, there’s no reason why it shouldn’t last 3–4 months.
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Instructions
- Method
- Blend the wild garlic, hazelnuts, rapeseed oil and lemon juice in a high-powered blender or food processor, until you reach a rough, pesto-like consistency
- Scrape down the sides of the processor with a spatula and add the pecorino and a good pinch of salt. Blend again, taste, and add more salt if needed.
- Transfer to a sterilised jar and cover the top of the pesto with a thin layer of oil to help keep it fresh. Store in the fridge for up to 2 weeks.
Ingredients
- Ingredients
- 100g/3½oz wild garlic
- 40g/1½oz blanched hazelnuts, or cobnuts
- 6 tbsp cold-pressed rapeseed oil, plus extra for storing
- 3 tbsp lemon juice (approx. 1½ small lemons)
- 2 tbsp freshly grated pecorino cheese
- sea salt, to taste
Notes
Wild garlic pesto is a great way to use up the bundles of wild garlic leave you’ve foraged, and Rachel Phipps’ recipe is a great starting point.
You will need a blender or food processor to make this recipe.
Nutrition Facts
Wild garlic pesto
Serves: Serves 8–12
| Amount Per Serving: | ||
|---|---|---|
| Calories | 406.74 kcal | |
| % Daily Value* | ||
| Total Fat 41.41 g | 63.1% | |
| Saturated Fat 24.72 g | 120% | |
| Trans Fat | ||
| Cholesterol 315.29 mg | 105% | |
| Sodium 121.49 mg | 5% | |
| Total Carbohydrate 4.3 g | 1.3% | |
| Dietary Fiber 0 | 0 | |
| Sugars 3.79 g | ||
| Protein 5.26 g | ||
| Vitamin A 44.17 % | Vitamin C 0.8 % | |
| Calcium 10.44 % | Iron 2.76 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
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