Hey pesto, here’s a three minute recipe that will knock your taste buds into next Tuesday!
Wild garlic is in absolute abundance at the moment, so if you happen to stumble across it or sniff it out – most likely on a wooded trail, grab some leaves by the stem and give this recipe a try. Otherwise, check out your local market or shops to seek out these glorious greens.
Wild garlic has an incredible kick of flavour that doesn’t even compare to the bulbous variety – making it a popular ingredient among gourmet chefs.
As with any pesto, this can be used on pasta, pizza, fish or as a spread for toasts or crunchy bread.
- 50g of wild garlic
- 6 tablespoons of rapeseed oil
- 70g of pine nuts
- 70g of parmesan cheese
- ½ a teaspoon of sea salt
- ½ teaspoon crushed black pepper
- Blitz everything together in a food processor or bullet.
- Taste – add extra salt/pepper/parmesan depending on your flavour preference.
*If there’s any pesto left after serving, top the pesto with a layer of rapeseed oil (a tablespoon or so), this helps retain it’s garlicky glory for about three weeks.
Salmon Tagliatelle with Wild Garlic Pesto