Donal Skehan
Wild Garlic Pesto | DonalSkehan.com, Perfect with pasta, salads or even just for dipping crusty bread in!
  • light-meals

Wild Garlic Pesto

April 20

Just like any other pesto, this one can be used in pasta, served with meat or fish or slathered onto freshly baked bread. This recipe makes a fairly generous amount, but if you’re going to the trouble of making some you might as well make a big batch.  I specify 200g of wild garlic leaves, which is roughly a basket full. When you’re preparing the leaves, give them a good wash and drain as you would salad leaves and then remove any long stems.

  • time 10 mins
  • serves Serves
  • video
Method
  1. Place all the ingredients into a food processor and blitz until smooth. Add a little more oil if you prefer a looser consistency.
  2. Season with sea salt and ground black pepper and taste. Transfer to clean jars and top with an extra drizzle of oil to create a seal. The jars will keep in the fridge for at least one week.

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Ingredients

120g of Parmesan cheese, grated

350ml of extra virgin olive oil

100g of pine nuts

200g of wild garlic leaves, stems cut off, washed and dried

Sea salt and ground black pepper

 

You'll Need

Food processor

 

photo
If you make this recipe, be sure to tag your photo #DonalSkehan