"Get in while the season is early. The leaves are tender and the flavour is more gentle, perfect for pesto. To keep it vegan, omit the cheese and add a few extra nuts, pine, cashew, walnut, whatever you fancy. If you can’t find wild garlic, a handful of any delicious green leaf works."
Wild Garlic Pesto
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A Note from Feedfeed
This wild garlic pesto is bright, mild in flavor, and perfect for your springtime dishes. Made with toasted pinenuts, olive oil, and a little parmesan cheese for added nuttiness. If you love pesto as much as we do, check out our Pesto Feed! It features dishes like Broccoli Rabe Pesto Pasta edited by Feedfeed's Editorial Director Clare Langan.
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Recipe Card
ingredients
- 1 cup (220g) wild garlic
- 2/3 cup pine nuts, toasted
- 1/2 cup extra virgin olive oil
- 4 tablespoons parmesan cheese, grated
Method
Step 1
Add the wild garlic and toasted pine nuts to a food processor and blend until finely chopped.
Step 2
Slowly drizzle in the olive oil while your processor is still running. Be sure to scrape down the sides as you blend to fully incorporate ingredients.
Step 3
Add in the grated parmesan and blend until smooth.