Irresistibly Easy Wild Garlic Pesto That Elevates Any Meal
Discover the vibrant flavors of wild garlic pesto, a quick and easy condiment perfect for enhancing any dish.
Equipment
- Blender
- baking sheet
- skillet
Ingredients
For the Pesto
- 100 grams Wild Garlic Leaves Substitute with fresh basil or baby spinach if unavailable.
- 50 grams Pine Nuts Can be replaced with walnuts, cashews, or almonds.
- 30 grams Sunflower Seeds Alternative can be pumpkin seeds.
- 30 grams Pumpkin Seeds Can be omitted or replaced with other seeds as desired.
- 50 grams Parmesan Cheese Omit for vegan option or use a plant-based substitute.
- 100 ml Extra Virgin Olive Oil Use high-quality oil for the best flavor.
- to taste Sea Salt Adjust to taste.
- to taste Freshly Ground Black Pepper Adjust to taste.
For Storage
- 50 ml Olive Oil Cover the pesto with this to prevent air exposure when storing.
Instructions
Pesto Preparation
- Clean the wild garlic leaves thoroughly under cold running water to remove any dirt or grit.
- Pat the wild garlic leaves dry with a paper towel and place them on a baking sheet. Dry in the oven at 60°C (140°F) for about 5 minutes, turning halfway.
- Toast the pine nuts, sunflower seeds, and pumpkin seeds in a dry skillet over medium heat until lightly golden. Allow them to cool on a plate.
- Finely chop the dried wild garlic leaves.
- In a mixing bowl, combine cooled toasted seeds and nuts with a drizzle of olive oil, using a blender to achieve a smooth consistency.
- Mix in the chopped wild garlic, blend until well incorporated, and stir in the Parmesan cheese. Season with salt and pepper to taste.
- Transfer pesto into clean jars, cover with olive oil and seal tightly. Refrigerate and use within 4 weeks.
Notes
Optional: Drizzle with extra virgin olive oil before serving for a touch of elegance. For longer storage, freeze pesto in ice cube trays for easy use later.