Wild garlic and pumpkin seed pesto
A delicious pesto using wild garlic
5 mins
- mins
93 kcal
5 mins
- mins
93 kcal
SERVES
8
DIFFICULTY
EASY
SERVES
8
Difficulty
EASY
Ever since I moved back to Devon I have made an annual event of going up to the woods near where my parents live and picking some wild garlic to make pesto. At this time of year it carpets woodland, and isn’t one of those foraged things that is impossible to find!
If you haven’t picked it before, then make sure you google it to ensure you are definitely picking the right leaves (I have popped some pictures below for reference!) , although it’s pretty easy to identify with it’s strong garlicky smell! I try to go for the younger, smaller leaves which are more tender than the large fully-grown ones. If you aren’t able to make the pesto as soon as you are home, simply immerse the leaves into a big bowl of cold water. They will stay fresh for a few days this way.
I find pine-nuts way too expensive to buy these days, so experimented with pumpkin seeds, and these worked perfectly!
We tend to make the same dish with out wild garlic pesto every year- gnocchi (shop bought from the fresh pasta aisle), with fried crispy bits of bacon, fresh or dried chilli, and green beans, with the pesto mixed in and gently fried through at the end.
This recipe produced enough to make4 servings for 2 people.
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Wild garlic and pumpkin seed pesto
Ingredients
- 70 g freshly picked wild garlic
- 2 cloves regular garlic
- 50 g pumpkin seeds
- 2 tbsp lemon juice
- 1 tbsp walnut oil if you have it, otherwise just olive oil
- 1/2 tsp salt
- 60 g parmesan or grana padano cheese roughly chopped
Instructions
- Dry fry the pumpkin seeds for a couple of minutes- they do pop, and some jump out the pan so just be prepared! Careful not to burn.
- Using a mini chopper, whizz together the garlic and pumpkin seeds
- Add the wild garlic, whizz again
- Add oil, whizz again
- Add the parmesan, lemon juice and salt and whizz until all combined
