Wild Garlic Pesto
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 make with a little walk in the park and a look in the pantry.
Add ⅓cup 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 ½cup of wood sorrel and 100ml of extra virgin olive oil, while grinding, until a paste is formed
Trim and grate ¼cup 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 Garlic1 bunch
Wood Sorrel½ cup
Aged Cheese¼ cup
Extra Virgin Olive Oil100ml
Sunflower Seed⅓ cup
Mortar and Pestle