Wild Garlic Pesto

Written By Jessica Mahler
 
 
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Spring is one of my favourite seasons. The earth is starting to show sings of life: The birds are out, the air is crisp and all of the beautifully wild, edible greens are starting to emerge!

While I’m no foraging expert, one of my favourite greens to pick between March and May is Wild Garlic (also known as Ramson and Bärlauch in German). It’s reliably easy to identify, usually grows in large patches and produces the most deliciously balanced pesto!

This pesto is super versatile. You can enjoy it with pasta, on top of vegetables, spread on toasted sourdough, mixed with some more olive oil and lemon to make a super herby, garlicky salad dressing - the options are endless!

Recipe:

Ingredients:

  1. A large handful of Wild Garlic

  2. 1 cup olive oil (mild in flavour)

  3. 60g Parmesan or Pecorino (can be left out and replaced with Nutritional Yeast if you’re vegan)

  4. 1/4 cup toasted pine nuts

  5. 1/4 cup toasted almonds

  6. Salt to taste

Method:

  1. Wash wild garlic very well (use warm water). Pat dry.

  2. Toast almonds and pine nuts in a pan over medium-low heat. Do not leave these out of your sight - they burn very easily!

  3. Add all of your ingredients to a food processor. Pulse and then blend until smooth.

  4. Taste and add salt to taste. If it is too thick - add more olive oil and blend again.

That’s it! Super easy, super delicious and highly addictive. The combination of salty, umami parmesan, fresh greens and toasty nuts makes for a light and balanced pesto that will have you foraging daily.

If you aren’t comfortable foraging yet, here is a website that will help you: https://www.nationaltrust.org.uk/features/places-where-wild-garlic-grows

 
 
Jessica Mahler