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Wild garlic and walnut pesto

by | 2 Apr 2021

It is the wild garlic season! The best time to pick it is before the flowers come out. Wild garlic is unmissable thanks to its very distinctive garlic smell that fills the air and its leaves covering the ground like a carpet.

200g Wild Garlic

100g of Walnuts

200ml Olive Oil

60g of grated Parmesan

A bunch of Parsley with the stalks

Salt and pepper to taste

Squeeze of Lemon juice

•Lightly toast the walnuts in a dry frying pan and blend to a coarse sand consistency. •Chop roughly your wild garlic and your parsley including the stalks. •Add the wild garlic and parsley to the walnuts. Blend whilst drizzling the olive oil in. •Add the parmesan and a squeeze of lemon. •Adjust the seasoning by adding salt and pepper to taste. •Pour in a jar and store in the fridge. •Store the rest in small containers, add a little bit more oil to seal the surface and freeze.

1 Comment

  1. Anna

    Made this pesto, it’s amazing! The younger the leaves, the stronger the flavour.


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