wild garlic pesto

Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles

Wild garlic pesto

wild garlic leaves

garlic

lemon

pine nuts

rapeseed oil

Rinse and roughly chop the wild garlic leaves.&nbsp;

Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts&nbsp;to a rough paste in a food processor.&nbsp;Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.&nbsp;&nbsp;

Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge&nbsp;for two weeks.

Turn your foraged finds into a delicious, vibrant pesto to enjoy this spring. Here is our easy recipe for wild garlic pesto which can be added to pasta or soups.

Wild garlic leaves 150/200 grams, washed

Lemon juice 1

olive oil

Coarse sea salt pinch

Pepper pinch

A delicious fresh pesto made with wild garlic (Ail l’ours) that can be found in abundance in woodlands in the springtime.

Wild Garlic Pesto

garlic leaves

lemon juice

Extra virgin olive oil

75 g freshly grated

salt

black pepper

Whizz up the wild garlic leaves, chopped garlic, pine nuts and parmesan in a food processor or crush in a pestle and mortar.

Season with salt black pepper.

Add the olive oil and lemon juice to form a thick paste.

This can be served as a speedy weeknight dinner with a fresh side salad, or topped with some roasted toms for a burst of sweetness and colour. If wild garlic is in season, swap the garlic clove for a bunch of wild garlic leaves.The beans can be served either hot or cold - making it ideal for all seasons!Check out our Top 10 Butter Bean Recipes if you loved this one!

Butter Beans with Ricotta, Lemon + Basil Pesto

basil (roughly 15 grams)

garlic clove, crushed

olive oil,

ricotta cheese,

lemon, juice and zest

Crusty bread

Add the toasted pine nuts, fresh basil, wild garlic (or garlic clove, if using), grated parmesan and the olive oil to a blender or food processor and blitz until you reach an oozy, pesto-like consistency; you may need to add more oil to bind the mixture together.

For the beans, they can be served hot or cold. If you’re heating them through, drain out about half of the liquid from the jar and pour the rest, along with the beans, into a frying pan. Gently warm through over a low heat. If you’re looking for something fresher for the Spring/Summer months, the beans are already cooked, so simply serve the, beans as they are! 

Spoon the beans onto a large serving platter and dollop over the ricotta cheese. Drizzle over the pesto and grate over the zest of one lemon and a squeeze of its juice. Finish with some cracked black pepper and an extra drizzle of olive oil, if you fancy.

Top 4 wild garlic pesto recipes from across the web

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Wild garlic pesto

Wild garlic pesto

Wild Garlic Pesto

Butter Beans with Ricotta, Lemon + ...

Top 4 wild garlic pesto recipes from across the web

The most viewed wild garlic pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wild garlic pesto

Wild garlic pesto

Wild Garlic Pesto

Butter Beans with Ricotta, Lemon + ...

The most viewed wild garlic pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine