Wild Garlic Pesto recipe. One of the easiest foods to forage for due to its distinctive aroma, ramsons as it’s sometimes called, puts a zing into pasta.
Whenever I go bikepacking, I tend to remember something special about the location. Quite often, it’s food, so after three days cycling in the Wiltshire and Dorset hills I will forever associate this place with the smell of wild garlic.
Woodland paths were lined with delicate snow white flowers, the air pungent with the unmistakable odour of a culinary classic.
With only half a dozen miles left of our May Bank Holiday bikepacking trip along the Wessex Ridgeway to complete, we stopped to forage some garlic leaves for our dinner.
Wild Garlic Pesto Recipe
- 200g of wild garlic leaves (washed)
- 50g parsley
- 100g of roasted hazelnuts, walnuts or pine nuts
- 100g of grated parmesan
- 100 – 150ml extra virgin olive oil
- Juice of half a lemon
Place nuts in an ovenproof dish and toast under a hot grill for about 3 – 4 minutes, checking frequently to ensure they don’t burn. Leave to cool.
Put the toasted nuts in a food processor, along with the washed wild garlic, parsley parmesan.
Blitz to a paste, then, slowly add the oil until you have a thick, wet paste.
Scrape this into a bowl, add lemon juice and season with salt and black pepper to taste.
This pesto packs a pungent punch and is perfect with pasta or swirled through creamy mashed potato for a simple supper or side dish. (We had asparagus and tender young broad beans fresh from the allotment)
Try spreading some onto freshly baked crusty French bread for a twist on the more familiar garlic bread.
If there are any leftovers, spoon into a sterlised jar and store in the fridge. It will keep for several days. Top up with olive oil and store for a few months. Better still, share the spare food with a friend.