Wild Garlic Pesto
Wild garlic is an ingredient that we slowly started to use properly few years ago I believe. Never before have I heard that someone would use it. And it is so good that we found our way back to it! I mean this pesto is so easy and if added to other meals it just makes it soo good. There are few tips on how to use this pesto below the recipe, so be sure to check it.
What ingredients will you need?
Wild garlic - there is a big chance that you live somewhere near a forest or a place where you can actually forage it on your own! Just be sure, please, that you know what to look for. For those less fortunate, you can also buy it on Ocado or in vegetable shops or farmers markets.
Olive oil - I prefer milder tasting one, but it is up to you - if you like the taste of olive oil, don’t limit yourself.
Pine nuts - that step of toasting them is optional, it doesn’t make that much of a difference. In case you don’t have pine nuts at home, replace them with walnuts or sunflower seeds for example.
Ingredients
75g wild garlic
2tbsp mild olive oil
2tbsp pine nuts
1/2tsp salt
Method
Heat a small frying pan on a low heat and cook the pine nuts, shaking occasionally until they are golden.
Put together with the rest of the ingredients into a blender and blend until smooth. Optionally you can use a pestle and mortar, it takes around 10 mins to make pesto in it.
How to use Wild garlic pesto?
Baked potatoes with wild garlic pesto
Wash 500g of new potatoes, quarter them, toss with 2tbsp wild garlic pesto and baked in the preheated oven to 200C/180C fan for 30-35 minutes.
Avocado on toast with wild garlic pesto
Simply toast your favourite bread, mash avocado on top, add wild garlic pesto (as much as you would like!), sun dried tomatoes, salt, pepper and hemp seeds and voila, breakfast!