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.
Ingredients
- 100²µ/3½´Ç³ú wild garlic
- 40g/1½oz blanched hazelnuts, or cobnuts
- 6 tbsp cold-pressed rapeseed oil, plus extra for storing
- 3 tbsp lemon juice (approx. 1½ small lemons)
- 2 tbsp freshly grated pecorino cheese
- sea salt, to taste
Method
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
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.
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.
Recipe Tips
Feel free to adjust the quantities to suit your tastes and double up if you’re making a big batch. This pesto should last at least 2 weeks as long as you maintain a layer of oil on top. If you sterilise your jars properly, there’s no reason why it shouldn’t last 3–4 months.
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