We have a whole bank of wild garlic growing at our new house - kindly pointed out to me by my Mother in Law! Wild garlic - or bunny ears as the kids call it - makes an appearance at the end of Winter and grows throughout the Spring until it bursts into flower with delicate white blossoms. In terms of taste, its very much like domestic garlic but perhaps a little bit milder. You can use it in salads and stir frys but I thought I'd whizz up some pesto to stir through pasta and spoon on top of fish and chicken.
The pesto will keep in the fridge for a good couple of weeks but I also like to freeze it in ice cube trays to enjoy through the year.
Wild Garlic Pesto
A delicious pesto made with Wild Garlic to stir through pasta
- 2 large handfuls Wild Garlic
- Juice of 1 Lemon
- 2 handfuls Grated Parmesan
- 1 large handful Roasted Salted Almonds
- Extra Virgin Olive Oil
- Ground Pepper to season
Step 1: In a processor whizz up the wild garlic, parmesan, lemon juice and nuts then add the oil through the funnel until you reach your desired consistency. Season with a little pepper.
DetailsPrep time: Cook time: Total time: Yield: Fills a jam jar