When wild garlic is in season, using it to make pesto is the best way to showcase the delicate flavour of this springtime favourite. Tossed with pasta, spread on bruschetta with good-quality mozzarella, or drizzled over a piece of steamed fish, it’s just delicious.
So make the most of this wonderful ingredient while it’s everywhere right now, with our easy step-by-step guide to making wild garlic pesto.
30g wild garlic
100g nuts, such as pine, almonds, hazelnuts
3 tablespoons extra virgin olive oil
50g hard cheese, such as Parmesan, pecorino, Cheddar
½ a lemon
- Pick and wash the leaves from the garlic, reserving the flowers for later.
- Place in a pestle and mortar with a pinch of sea salt…
- …and bash to a coarse paste.
- Add the nuts to the pestle and mortar…
- …and bash again.
- Muddle in the extra virgin olive oil.
- And pound until smooth.
- Finely grate and stir in the cheese…
- …and squeeze in the juice of the lemon.
- Continue pounding until smooth, then season to perfection with sea salt and freshly ground black pepper, before decorating with the reserved flowers.
- Serve with a simple tomato salad, grilled meat or fish, on toasted bruschetta, or simply stirred through pasta – delicious!