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Wild Garlic Pesto

Step-by-step method

Let’s cook

At a glance

Roughly chop the wild garlic leaves and blend them with oil, salt, pepper and, if you like, nuts, adjusting the amounts to taste. Finally, stir in the grated cheese, then taste and adjust the seasoning. Spoon the finished pesto into clean jars and seal — it will keep happily in the fridge right through to next season.

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    Blend the leaves

    Put the wild garlic leaves into a large, powerful blender. I always roughly chop them with a knife first — that way you can fit in more leaves and they blend more evenly.

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  2. 2/4

    Add the nuts and seasoning

    Add a little oil, salt and pepper. If you're making pesto with nuts, add them now.

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  3. 3/4

    Blend and add the cheese

    Blend everything together, adding more oil as needed. Once the mixture is smooth, add the grated cheese to taste. Mix well and taste as you go, adjusting with salt, pepper or oil.

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How it went

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Wild Garlic Pesto

bohynekuchyne
Active time total 14 min
Prep 14 min Cook —
6 Ingredients
4 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 6 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Countertop blender
Preserving jar

What's in it?

655 kcal

Calories

92 g

Carbohydrates

21 g

Fats

29 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Keep this in the fridge and it'll easily last you until next season. I'm deliberately leaving out exact quantities, since everyone's needs are different — jar sizes vary, and so does everyone's taste for salt and spice. Some people like to use olive oil in this pesto too. As much as I love olive oil, in this case I actually prefer cold-pressed sunflower or rapeseed oil. For cheese, I use Gran Moravia.

Gluten-free Vegetarian High-protein Sauce

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