For best results, if freezing, reduce the salt slightly and leave out the cheese. Stir in freshly grated Parmesan after thawing for better texture and flavour.
Pesto With Wild Garlic and Toasted Pine Nuts
Simple wild garlic pesto recipe with toasted pine nuts.
EQUIPMENT
- 1 blender
INGREDIENTS
- 200 g wild garlic leaves
- 80 g pine nuts
- 100 g Parmesan cheese
- 150 ml olive oil
- ½ tsp salt
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INSTRUCTIONS
- Rinse the wild garlic well under cold water and check the leaves for any small insects. If you spot a few, that’s normal when foraging. Dry the leaves thoroughly with a clean towel - you don't want extra water to affect texture and shelf life.
- Cut the leaves into rough pieces so they blend more easily. No need for precision
- Spread the pine nuts in a dry skillet in a single layer. Don't use any oil. Toast over medium heat, stirring frequently, until lightly golden and fragrant. Remove from the pan immediately to prevent burning.
- Grate or thinly slice the Parmesan into small pieces so it blends smoothly.
- Place the wild garlic, salt, olive oil, and cheese into a blender. Pulse in short bursts until combined. The pesto should stay slightly textured, not completely smooth.
- Scrape down the sides as needed and pulse again until evenly mixed.
NOTES
WILD GARLIC PESTO VARIATIONS: Rustic walnut version. Replace pine nuts with lightly toasted walnuts for a deeper, more woodland-style flavour. The pesto becomes slightly earthier, but wild garlic still stays in charge. Experiment with different nuts. Hazelnuts bring a faint sweetness, while cashews create a smoother, creamier texture. Each option subtly changes the character without overpowering the garlic. Try seeds instead. Sunflower or pumpkin seeds work well if you prefer something milder. The result is softer in flavour and less intense, but still delicious. Use Grana Padano. It's a great alternative to Parmesan. It’s milder, often more budget-friendly, and blends beautifully into the pesto. Other firm cheeses are fine. Any aged, hard cheese you have on hand can work, even something like Gouda. Wild garlic is bold enough to carry it. Add extra greens. Blend in young nettles for a softer garlic edge, or mix in cooked peas for a lighter, slightly sweeter green sauce that pairs especially well with pasta. STORAGE INSTRUCTIONS: Refrigerate in a jar. Spoon the pesto into a clean glass jar and chill. It keeps well for about one week. Add a thin layer of olive oil on top before sealing to limit air exposure. Freeze in small portions. Divide into an ice cube tray and freeze. Once firm, transfer the cubes to a freezer-safe bag. This makes it easy to use just a small amount at a time. Freeze flat. Spread the pesto in a thin layer inside a freezer bag and press it flat. Freeze lying down. When solid, snap off pieces as needed. It stores well for up to four months.
NUTRITION
Serving: 130g | Calories: 637kcal | Carbohydrates: 26g | Protein: 16g | Fat: 55g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 31g | Cholesterol: 17mg | Sodium: 704mg | Potassium: 143mg | Fiber: 2g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 21mg | Calcium: 425mg | Iron: 3mg