Wild Garlic in Flower 🌸 | How to Make Wild Garlic Pesto (Easy Recipe!)

Описание: Wild garlic is in full bloom, and it’s the perfect time to make this delicious wild garlic pesto! 🌿✨
I foraged the wild garlic in a local park, where it’s growing in abundance. The delicate white flowers are starting to appear, and the leaves have that signature garlicky fragrance — perfect for pesto!

This wild garlic pesto is delicious with pasta, swirled through soups, or paired with roast chicken or freshly boiled new potatoes for that fresh taste of Spring. 🌸🍃

Want more seasonal recipes and foraging tips? Visit Weebuns.com 🍴

📝 Wild Garlic Pesto Recipe:

Ingredients:

100g – 150g wild garlic leaves (avoid the flowers)

50g parmesan, finely grated

50g pine nuts (or substitute with cashew nuts, hazelnuts, or pistachios)

Fresh lemon juice to taste

4–6 tbsp extra virgin olive oil

Salt & pepper to taste

Method:

Wash and dry the wild garlic leaves well.

Blitz the wild garlic leaves, pine nuts, and a generous glug of olive oil in a food processor until finely chopped.

Add parmesan, a pinch of salt, pepper, and lemon juice, and pulse until smooth (but don’t overwork).

Taste and adjust seasoning — add more lemon juice or olive oil if needed.

Notes:

The pesto will keep in the fridge for a few days if you top it with a layer of olive oil.

If you’re foraging, make sure to pick only the leaves (never the roots) and avoid flowers.

Wild garlic has a strong garlicky smell, so rub the leaves between your fingers to check for authenticity!

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