A true seasonal delight, Wild Garlic Pesto has a very small window to made in due to the limited wild garlic season, but if you manage to forage or buy wild garlic, this pesto recipe is a must. We’ve stuck to the classic pesto flavours for this one; lemon for zing, pine nuts and parmesan for nuttiness and a little extra garlic clove to complement the gentle, delicate wild garlic flavour. Serve this pesto over pasta, spread on bruschetta or add a little extra oil for a pesto dressing for salad or new potatoes.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
150g wild garlic
Zest of ½ lemon, plus few squeezes of juice
1 garlic clove, crushed
50g toasted pine nuts
50g parmesan, finely grated
150ml Mellow Yellow Rapeseed Oil
Place all your ingredients into a food processor. Blend until everything is combined and emulsified together, you can scrape down the sides of the food processor half way through if needed.
Pour the pesto into a clean jar, store in the fridge and use within 2 weeks.
Serve on pasta, sourdough toast or add more Mellow Yellow Rapeseed Oil and drizzle over salad as a pesto dressing.