Wild Garlic pesto recipe Escape to the Farm
19 May

This is the wild garlic pesto recipe that Kate made, after she had been out foraging with Liz Knight for wild garlic on Escape to the Farm.

If you’re going out foraging for ingredients always make sure you know exactly what you’re picking, some wild plants are poisonous. Go with someone who knows what they’re doing or check your plants in a foraging book.

When you pick, don’t take more than you need and make sure you leave plenty behind to regrow. Avoid areas that might be polluted and try and pick above dog height! 

Makes 1 x 300ml-400ml jar

The pesto will keep for a couple of weeks in the fridge if submerged under a layer of oil. Alternatively it can be frozen in a suitable container for up to 12 months.

Ingredients

  • 100g wild garlic leaves (about 2 generous handfuls), washed and dried
  • 50g hard cheese, grated
  • 50g blanched hazelnuts, toasted
  • 1 lemon, zest and a little juice
  • olive oil
  • sea salt and freshly ground black pepper

Method

  1. Place the wild garlic leaves, cheese, nuts and zest of the lemon into a food processor and blitz until chopped. Taste, then add a squeeze of lemon juice along with a bit of salt and pepper to season. Pulse to mix.
  2. With the motor running, pour the olive oil into the bowl of the food processor until you reach a pesto consistency. Taste and adjust the seasoning if necessary. It may need an extra squeeze of lemon juice too.
  3. Transfer the pesto to a clean jam jar and pour a little extra oil over the top of the pesto to cover it and make it air tight. Store in the fridge for up to two weeks.

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