It’s wild garlic season! This delightful wild garlic pesto, that you can make in 10 minutes is the perfect addition to a portion of pasta, to some freshly baked bread, or to a fresh salad. The ultimate secret to it? I mixed pine nuts, hazelnuts and pistachios for a delightfully rich flavour.
Wild garlic, nice to meet you!
I only found out about wild garlic last year. Yes, yes, I know, I’m a bit ashamed… Now I have reminders set to recur every year towards the end of February to tell me it’s time I take my tote bags, my turquoise pair of scissors and pick some of this super delicious green plant.
My dear wild garlic pesto
This recipe is super versatile and the three jars that I’ve just recently filled with this wild garlic pesto have been feeding me for breakfast, lunch and dinner in the past couple of days. In the morning I like to spread it on warm sourdough, on top of a thin layer of chèvre blanc. For lunch I like to add it to a tasty salad with rocket, tomatoes and Kalamata olives. In the evening I mix it in pasta, risotto, or use it as a pizza topping.
- 1 large bunch of wild garlic
- 1 small handful of basil leaves (make sure the stalks are removed)
- 1 small handful of parsley leaves
- 1/2 cup of parmesan
- 2 tbsp pine nuts
- 1 tbsp hazelnuts, slightly crushed
- 1 tbsp pistachios, slightly crushed
- 1/4 cup of olive oil
- 1 tsp salt
- freshly ground black pepper
- Dry toast the nuts until they become light brown.
- Add everything to a blender and blitz a couple of times.
- Store it in a jar in the fridge, add an olive oil coating to keep it fresh for longer and consume within a week.
Love, happyholism and nom-nom,