A TWIST on the classic green pesto, this is another simple yet effective recipe for wild garlic. I have added spinach to my recipe for two reasons. Firstly, to make sure that the garlic flavour is not too overpowering and secondly to bulk the pesto out a little bit. Plus, who can argue with the extra health benefits of spinach?!
You can use this in the same way as a traditional pesto. I have tried lathering some on top of cod loin before baking in the oven with chorizo and veggies. Another time, I stuffed some inside a chicken breast with goats cheese and sundried tomatoes before oven-roasting. I was really pleased with the outcome and plan to publish these recipes at some point in the coming weeks! Enjoy!
Wild Garlic Pesto
Preparation time: 15 minutes
Equipment needed: Food processor or blender
1 Large bunch of wild garlic (washed), roughly chopped
A Handful of spinach leaves, roughly chopped
50g Parmesan cheese, grated
100g Blanched almonds
Zest and juice of half a lemon
Salt and pepper to taste
- In a food processor blend the wild garlic, spinach, almonds and parmesan with a little olive oil until it forms a rough paste.
- Add the zest and juice of half a lemon and blitz again adding olive oil until you reach your desired consistency – depending on whether you want it to be quite a thick sauce or more drizzly (is that a word?).
- Season with salt and pepper to taste and transfer to a steralised jar. Store in the fridge.
Check out my rough guide to picking wild garlic here.
Did you try this recipe? Tell me all about it in the comment section!