Wild Garlic Pesto

by

You can't escape wild pesto this time of year so in the words of Uncle Monty 'Give into it Boy'... and so here's my take on the annual classic.

Wild garlic season again and once again foragers across the land are storming their ‘spots’ like frenzied groupies after a rock band. It’s hardly surprising. So many foraged edibles are about as flavourful as the contents of a grass collector so this is a welcome tongue party not to be missed!

Wild garlic Pesto is pretty straightforward but we all like to add our own twist. In my case I used sunflower seeds this time as they were a fraction of the price of pine kernels but still gave the sauce that necessary crunch and nutty oil. I went medieval on the parmesan this year too, I absolutely love the combination of garlic and that salty cheese bomb. Also if you’re going to mix something with pasta it has to have an almost overpowering flavour so it’s not lost in the mix.

For a change I threw in some balsamic vinegar, extra salt and of course pepper.

Quick Recipe Stats

Prep : 10 minutes

Recipe Ingredients

  • Three handfuls of fresh wild garlic (picked that day)
  • 2 tablespoons of good olive oil (I used Greek)
  • One large tablespoon of sunflower seeds
  • As much parmesan as your conscience will allow
  • Salt and Pepper to taste

Let’s Get Cooking!

  1. I don't want to sound flippant but literally just chuck the whole lot into a mixer and press 'mix' or whatever food shrinking vernacular your device is assigned. Then put it in a jar! I mean by all means wash the garlic if you must and you have some irrational fear of fox piss or something but, having grown up in a forest, I never do. Probably helps my immune system. I mean I'm not entirely sure if fox piss protects one against Covid but I never got it.
  2. Opinions vary about how long it lasts. I've had a jar in the fridge for a couple of months with no problem. It also freezes pretty well too. Of course the best thing to do is make it the day before, let it sit in the jar and get all marinaded and juicy and then have it for lunch
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