Homemade Wild Garlic Pesto
Wild garlic pesto is the perfect recipe to elevate your dishes with during spring! It is super easy to make and the perfect way to preserve your wild garlic so you can enjoy it even when not in season anymore.
Equipment
- Food processor or morsel, stand mixer
Ingredients
- 200 g Wild Garlic Leaves fresh
- 50 g Parmesan whole, not grated
- 50 g Pine Nuts
- 1 teaspoon Salt
- 250 ml Olive Oil extra virgin
- 1 Chili (optional)
Instructions
- If you harvest your wild garlic yourself, make sure to check if it actually is wild garlic before contineouing with this recipe.
- Wash the green leaves thoroughly with cold water to get rid of any dirt and bugs.200 g Wild Garlic Leaves
- Dry them well. A salad spinner does a very good job in getting rid of all the excess water. Alternatively use a clean kitchen towel and pat dry each leave.
- Next up bring a small skillet to medium heat. Do not add any oil or butter for this step, it is not needed. Toast the pine nuts in in the skillet until they turn slightly brown. Make sure to mix them around from time to time so all side get toasted. Then remove the skillet from the heat and set the nuts aside.50 g Pine Nuts
- Then grate the parmesan and keep it ready for the pesto.50 g Parmesan
- Add all ingredients but the olive oil to the food processor (or mortal or stand mixer). Start with a layer of wild garlic and then add the other ingredients on top. This releases the juices of the leaves first which helps to process the pesto.200 g Wild Garlic Leaves, 50 g Parmesan, 1 teaspoon Salt, 1 Chili, 50 g Pine Nuts
- Pulse the mixture while slowely pouring in the olive oil. You do not want to over mix the pesto and keep it a bit junky.250 ml Olive Oil
- Once it reached your preferred consistency fill the pesto into a sterilized jar with an air-tight lid. Pour some olive oil on top to fully cover the pesto. This will keep the pesto from molding and going bad and will lengthen its shelf life. Once you want to eat the pesto simply mix the oil into it.
Notes
Here is an article explaining to you several ways to sterilize your jar. It is important to do this step to make sure it has a long shelf life.
Storage:
Store the jar in a cool, dark spot. Once you open the jar, keep it in the fridge. Make sure to always scrape down the sides of the jar after using the pesto and then top it off with more oil.
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Your Notes
Nutrition
Calories: 1441kcalCarbohydrates: 21gProtein: 14gFat: 149gSaturated Fat: 23gPolyunsaturated Fat: 22gMonounsaturated Fat: 98gCholesterol: 17mgSodium: 1568mgPotassium: 246mgFiber: 4gSugar: 6gVitamin A: 2117IUVitamin C: 45mgCalcium: 365mgIron: 5mg
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.
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