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Wild Garlic Pesto

Wild garlic pesto is a great way to use up the bundles of wild garlic leave you’ve foraged, and Rachel Phipps’ recipe is a great starting point. You will need a blender or food processor to make this recipe.

schedule
Cook Time
30 min
group
Serves
8
payments
Cost
£
stairs
Complexity
Easy
Wild Garlic Pesto
by Izzy_Mayson

Ingredients

Method

  1. I

    Blend the wild garlic, hazelnuts, rapeseed oil and lemon juice in a high-powered blender or food processor, until you reach a rough, pesto-like consistency

  2. II

    Scrape down the sides of the processor with a spatula and add the pecorino and a good pinch of salt. Blend again, taste, and add more salt if needed.

  3. III

    Transfer to a sterilised jar and cover the top of the pesto with a thin layer of oil to help keep it fresh. Store in the fridge for up to 2 weeks.