A seasonal recipe – the wild garlic and basil pesto

I have always loved pesto, although my culinary experience with it thus far has been mostly limited to the various jars of it that you can buy in the supermarkets. Ever since I bought the extra jar for thicker blends (Twister jar) for my Blendtec blender however, I have been making my own version of it.

Earlier this year in Somerset, UK we had a lot of wild garlic growing around the woodland trails (and I even found some on my way to the university!). I have picked some and froze it for a couple of weeks with the intention of trying to make the wild garlic pesto. I am very happy to report that it tasted delicious with fried mushrooms and wholewheat penne.

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INGREDIENTS

  • 100 mL olive oil
  • 2-3 cloves of garlic, roughly chopped
  • 80 grams basil leaves
  • 80 grams wild garlic leaves
  • 70 grams pine nuts
  • 50 grams parmesan cheese, grated
  • a pinch of pink Himalayan salt and freshly ground black pepper

RECIPE

  • add olive oil, garlic pine nuts, basil leaves and wild garlic leaves to the blender jar
  • use the two leaves types to push the ingredients down into the olive oil
  • add cheese, salt and black pepper
  • pulse-blend the ingredients while mixing them to create a “coarse paste” consistency. You want the ingredients to blend and mix together, but not create a completely smooth paste
  • Enjoy with pasta, bread or on top of vegetables!

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