Wild Garlic Pesto

11 Apr 2018
wild garlic pesto

This is a delicious seasonal variation on the usual basil pesto. It makes a small jars worth.

Wild garlic is in season late March to May - it grows prolifically on riverbanks and woodlands. You'll find it in your veg bag or farmers' markets. Or try foraging it yourself!

It makes a great dip or spread or you can stir into pasta or dollop in on top of roast veggies or steamed broccoli.



50g wild garlic

50g cashews

75ml olive oil

Juice of half a lemon

pinch of salt & pepper


Methodwild garlic

Pre-heat your oven to 160 degrees C. Spread the cashews on a baking sheet and roast in the oven for 10 minutes, until browned. Leave to cool for a bit.

Once the cashews have cooled combine all the ingredients in a food processor and pulse until blended to your desired consistency, approx 30 secs - 1 min.

Use immediately or if you're storing in the fridge transfer to a jar and add a slick of oil on the top - it will help preserve it for longer.




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