Wild Garlic Pesto
This recipe is called wild garlic pesto, although in our video ‘Hey Pesto’ it was made with garlic mustard (Jack-by-the-hedge). Either of these wild plants make wonderful pesto and a combination of both is ideal and gives a deeper flavour. Wilted nettle leaves may also be added. As with all our recipes, alternatives can be used depending upon what is in the store cupboard.
Traditionally, pesto is made with pine nuts, but these are fairly expensive and not always available so we have found that walnuts work very well and our favourite is toasted sunflower seeds.
75g leaves (wild garlic leaves or young garlic mustard)
25g walnuts, pine nuts or toasted sunflower seeds
25g Parmesan cheese or nutritional yeast
Juice of half a lemon
1 clove of garlic (not needed if using only wild garlic leaves)
75ml (approx)olive oil
Wash and roughly chop the leaves and place in a bowl with the nuts or seeds, cheese or nutritional yeast, lemon and garlic. Gradually add the oil and blend until smooth continuing to add more oil until you have the desired consistency.
We enjoy this served with pasta or drizzled on tomatoes on toast for a quick lunch.
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