How To Make Wild Garlic Pesto | The Hedgerow Kitchen

Wild Garlic Pesto. Put simply, this is a SUPER easy recipe and a fantastic way to use up any Wild Garlic you can get your hands on. It is also insanely delicious, packed full of flavour, and can be used in pasta, spread on toast, straight up (as I like it), or as a marinade for different meats. One thing is for sure, you will love this!
Wild Garlic, a wild relative of the onion and widespread across Europe, is abundant at this time of year (March - the end of Spring). It is also an incredibly versatile ingredient: you can use it in salads, as a herb, boiled, fermented, used in soup, or (as in this recipe) in pesto.
For any information you want to find out about Wild Garlic click here: www.countryfile.com/how-to/fo...
Ingredients:
• 100g wild garlic leaves
• 50g parmesan (grated)
• 50g pine nuts
• Lemon juice (only a squeeze)
• Extra virgin olive oil
• Sea Salt & Cracked Black Pepper
Equipment Needed:
• A food processor
Once you have made your Wild Garlic Pesto, IF you're keeping it fresh (in the fridge) make sure you consume within 2 or 3 days. If you don't plan on consuming it in this time you can freeze it: just put your finished pesto into ice cube trays, freeze, then pop out of the ice cube trays and store for when you need.
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[@jenniferpetrie8540]

Im looking forward to making this! Thank you.

[@stugordon]

Love love love wild garlic, this recipe was so easy to follow, thanks a million :-)

[@hedgerowkitchen]

You're more than welcome!

[@pregnancyworkouts]

Fantastic video! The recipe worked so well!

[@hedgerowkitchen]

Thanks!

[@l.a.b12221]

Awesome recipe. My husband and I saw this on Instagram and realized our nearby wood had wild garlic so we got a whole load and made a big portion of this! Tastes amazing!

[@hedgerowkitchen]

E Duffy thanks so so much! Really happy you liked it! It certainly packs a flavour punch!

[@quicja]

This looks great mate. Looking forward to trying it out!

[@hedgerowkitchen]

quicja let me know how you get on!