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.
Try Liz Knight’s Wild garlic & potato soup recipe
Try Kate’s Baked chicken wild garlic & new potato recipe
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