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Pasta · Recipe No. 492

Wild Garlic Pesto

Quick, healthy wild garlic pesto with cashews, tomatoes and Parmesan. Great on pasta, bread or tart, and it keeps in the fridge under olive oil.

1 min read

Tadaaa! Spring has finally reached me too, culinary-wise of course, because I've had a beautiful spring since the beginning of March. It's lovely out, green and cheerful. Wild garlic has also made its way into my kitchen. From the first bunch I made wild garlic butter and pesto for pasta.

Wild Garlic Pesto

Pesto, wild garlic pesto included, is very easy to make, quick and healthy. You can store this pesto in the fridge, covered with a layer of olive oil. All you need to do is cook some pasta and you have a quick dinner. The amount given fits in a marmalade jar.

Wild Garlic Pesto

Wild garlic pesto isn't just for pasta, though. It's also great on bread or in a tart.

You'll find more recipes using wild garlic HERE.

Instructions – Wild Garlic Pesto:

Rinse the wild garlic leaves, pat them dry and chop coarsely. Lightly toast the cashews in a dry skillet until golden brown. Peel the garlic and cut it into quarters. Finely chop the tomatoes or blend them. Pound all the prepared ingredients into a paste in a mortar, adding the olive oil and Parmesan a little at a time. Season to taste. You can also blend everything in a blender.

Enjoy!