Best wild garlic pesto recipe

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Wild garlic season just started. A good reason to make wild garlic featured dishes like wild garlic stuffed chicken breasts and this wild garlic pesto. This is in my opinion the best wild garlic pesto ever! My husband and parents in-law rave about it, every time I make it. It’s very flavorful, has a perfect consistency (not completely pureed) and very easy to make. A perfect homemade Easter present for the loved ones.

Wild garlic pesto is made with roasted pine nuts, sunflower seeds, pumpkin seeds, good quality olive oil, Parmesan cheese and of course fresh wild garlic leaves. Instead of using pine nuts, pumpkin seeds and sunflower seeds, you could also just use walnuts, cashew seeds, or almonds. Instead of using olive oil, you could also use good quality sunflower oil or rapeseed oil.

If you don’t have access to wild garlic, and want to make this recipe so badly, feel free to substitute wild garlic with fresh basil leaves or baby spinach leaves. Pesto tastes amazing served with pasta, with meat, fish, mixed with cream cheese and spread on bread or use it to refine stews. You can also mix it with butter to make herb butter. Wild garlic pesto tastes much better once it has rested for some hours or overnight.

This wild garlic pesto can be stored the fridge for up to 4 weeks. For the Pesto to last longer (1 year), just leave out the cheese and put pesto in a dark container or a transparent glass covered with aluminum foil, so that it won’t come in contact with the sun and light. Add Parmesan cheese when using pesto. This pesto is freezer friendly too. Just fill pesto in ice cube trays and put it in the freezer.

Looking for more dips and or sauces recipes? Give these garlic, oil & milk dip (Aioli) and yogurt – cucumber – garlic sauce (Tzatziki) recipes a try.


Best wild garlic pesto with nuts

Yield: 1.32 liter/ 5 ½ cups
Prep Time: 30 min

You’ll need

  • 400 g (14 oz) wild garlic leaves
  • 50 g (/ 2.7 oz) pine nuts
  • 75 g (4 oz) sunflower seeds
  • 75 g (4 oz) pumpkin seeds
  • 150 g (12 oz) Parmesan cheese, grated
  • 500 ml (2 ¼ cups) extra virgin olive oil, plus extra to cover pesto
  • salt and freshly ground black pepper to taste

You’ll also need

  • hand blender or food processor
  • large bowl
  • baking sheet
  • knife & cutting board
  • paper towels

Wild garlic pesto with roasted pine nuts, sunflower seeds and pumpkin seeds step-by-step- photo recipe

1. First rinse wild garlic. Pat dry with paper towels. Switch on the oven, with convection bake function on and preheat to 60 °C (140 °F). Put garlic on a baking sheet and in the oven for 5 minutes. Turn wild garlic halfway. Repeat the process. I’ve divided wild garlic into three parts and did this three times.

NOTE:

  • This is very important so that the leaves will dry, otherwise this will make the pesto watery and this may cause it to go bad fast due to high water content in it. Putting wild garlic in the oven is also important, because it protects the color and gets rid of the bitternes.

2. In the meantime, roast the seeds and nuts in a pan, without oil for about 5 minutes. This gives an extra fine nutty flavor.

3. Finely cut dried wild garlic leaves and set aside. Cutting wild garlic into small pieces is very important. In this way wild garlic unfold itself.

4. Put the seeds & nuts in a large bowl with a bit of oil.Using a hand blender, blend the nuts until smooth, while adding olive oil slowly.

Remove the hand blender and add finely chopped wild garlic leaves. Put the hand blender back and then switch it on. Slowly move it up and down for a couple of times.


Once you have reached your preferable pesto texture, fold in Parmesan cheese and season with salt and pepper.

Serve with pasta or whatever you like.

Fill the remaining pesto in glasses and cover with olive oil, so that pesto won’t come in contact with air. Cover tightly and chill.

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

Best wild garlic pesto recipe

Best wild garlic pesto with roasted pine nuts, sunflower seeds, pumpkin seeds, Parmesan cheese and good quality olive oil. This recipe is simple and quick to make and you can adjust it to your taste.
Prep Time30 mins
Total Time30 mins
Course: condiment, dip, Sauce
Cuisine: Italian
Keyword: condiment, gluten free, how to, pesto, wild garlic
Servings: 1 liter (5 1/2 cups) Pesto
Author: Ester from esterkocht.com

Ingredients

  • 400  g (14 oz) wild garlic leaves
  • 50 g (1/3 cup/ 2.7 oz) pine nuts
  • 75  g (1/2 cup/ 4 oz)  sunflower seeds
  • 75 g (1/2 cup/ 4 oz) pumpkin seeds
  • 150 g (1 1/2 cup/ 12 oz)  Parmesan cheese grated
  • 500 ml (2 ¼ cups/ 16.9 oz)  olive oil plus extra to cover pesto extra virgin
  • sea salt and freshly ground black pepper to taste

Instructions

  • First rinse wild garlic. Pat dry with paper towels. Switch on the oven, with convection bake function on and preheat to 60 °C (140 °F). Put garlic on a baking sheet and in the oven for 5 minutes. Turn wild garlic halfway. Repeat the process. I've divided wild garlic into three parts and did this three times.
  • In the meantime, roast the seeds and nuts in a pan, without oil for about 5 minutes. This gives an extra fine nutty flavor.
    Finely cut dried wild garlic leaves and set aside. Cutting wild garlic into small pieces is very important. In this way wild garlic unfold itself.
  • Put the seeds & nuts in a large bowl. Using a hand blender, blend the nuts until smooth, while adding olive oil slowly. Remove the hand blender and add finely chopped wild garlic leaves. Put the hand blender back and then switch it on. Slowly move it up and down for a couple of times.
  • Once you have reached your preferable pesto texture, fold in Parmesan cheese and season with salt and pepper.
    Serve with pasta or whatever you like. Fill the pesto in glass containers and cover with olive oil, so that pesto won't come in contact with air. Cover tightly and chill. 

Notes

  • Putting wild garlic in the oven is very important so that the leaves will dry. Otherwise this will make the pesto watery and this may cause it to go bad fast due to high water content in it. This is also important because it protects the color and gets rid of the bitterness. 

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