Wild Garlic Pesto
10m
A delicious pesto made from wild garlic—these shoots grow everywhere!—that is perfect with pasta, sandwiches, and toasts.
What makes this pesto special is that you can tweak it with whatever is in your pantry. Don't have sunflower seeds? Use pine nuts! Feel free to use whichever aged cheese you prefer or have at hand.
My inspiration comes from the traditional Italian basil pesto, but I wanted to make something that everybody could use with a little walk in the park and a look in the pantry.
Add ⅓ cup of sunflower seeds to a pan over medium-low heat and toss until golden brown
Roughly chop 1 bunch of wild garlic. Add to a mortar and pestle, and grind to break it down
Add the toasted sunflower seeds and grind them
Add ½ cup of wood sorrel and 100 ml of extra virgin olive oil, while grinding, until a paste is formed
Trim and grate ¼ cup of aged cheese. Add to the mortar and grind to combine
Add salt to taste and combine. The wild garlic pesto is ready
Enjoy it with your favorite pasta!
Yield 4 portions
Wild Garlic
1 bunch
Wood Sorrel
½ cup
Aged Cheese
¼ cup
Extra Virgin Olive Oil
100 ml
Salt
to taste
Sunflower Seed
⅓ cup
Equipment
Mortar and Pestle