Wild Garlic Pesto

Eat sleep, wild garlic, repeat.

Whilst it’s here, I’ve been using wild garlic in the masses. A nice change from the classic basil pesto and if
you can forage it yourself, pretty affordable too.

I’ve been using wild garlic pretty much since it came into season, having found the ‘wild garlic spot’ in Crystal Palace Park. Pesto is so easy to make, this is a nice change from classic basil and lasts really well and stays vibrant in the fridge.

Here’s how I make mine.

Ingredients:

100g wild garlic
Pine nuts/walnuts/almonds 50g
1 Lemon - Juice
Extra virgin olive oil 90ml
A good pinch of Maldon Sea Salt

To make:

Toast your nuts of choice in a pan and then leave to cool. This will bring out much more flavour. Add your leaves, nuts and lemon juice to a food processor and pulse to break down. Slowly add your olive oil and salt, adding more oil if you prefer a looser consistency. Taste and season to your liking. Then top on eggs, mix into pasta or have on toast!