Changing up the usual Pesto!
An easy way to keep Wild Garlic in your fridge (or frozen) for an extended period of time when you need to stock up on wild garlic for the year.
Servings
1 jar
Prep time:
5min
Cook time:
15min
Difficulty:
Easy
Ingredients
- 50g Wild garlic leaves
- 20g Nuts (pine nuts or a mix of almond & walnuts)
- 100ml Extra Virgin Olive oil
- 100g Parmiggiano Regiano, grated
- 1 clove Garlic
- 1 tbsp lemon juice
- 1/2 tbsp salt
- 1 tsp black pepper, ground or cracked
If you don’t have a food processor (or want to do it the traditional way), use a mortar and pestle, in which case you want to make a quick paste of the wild garlic first, then add your nuts and then your parmiggiano. Use the olive oil sparingly just to control taste and consistency.
Step by Step Instructions
Step 1
In a food processor, add the wild garlic leaves, garlic clove, nuts, parmiggiano and salt & pepper.
Step 2
Before you close the lid off and start mixing, add a goog glug of olive oil about a 30ml or three tablespoons or so. You want enough that once mixing your paste is not going to be too dry but not too much that it becomes too liquidy.
Step 3
Mix everything together and start adding olive oil progressively until you get the paste to your desired constistency, it should be thick but slightly runny, add the lemon juice at the end which help give it a little bit of acidity but also with preserving.
Step 4
Your pesto is ready, either use it straight away or you can store it in a jar and keep in the fridge for about 3 weeks, as long as you cover its top with olive oil to prevent mold from growing otherwise you can stick it in the freezer and use it at a later stage straight from frozen into your pasta or pan depending on what you are going to use it for.
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