Fresh Wild Garlic Pesto (Print Version)
# Ingredients:
→ Main ingredients
01 -
6 cups (180g) wild garlic leaves (about 4 bunches), loosely packed
02 -
2/3 cup (160ml) extra virgin olive oil, plus more for storing
03 -
3/4 cup (80g) Parmesan cheese, freshly grated
04 -
1/2 cup (60g) pine nuts
→ Seasonings
05 -
1/2 teaspoon sea salt
06 -
1/2 teaspoon freshly ground black pepper (optional)
→ For preservation
07 -
Additional olive oil for sealing
# Instructions:
01 -
Place the pine nuts in a dry skillet over medium heat. Toast them until golden brown, about 3-5 minutes, stirring or shaking the pan frequently to prevent burning. Keep a close eye on them as they can go from perfectly toasted to burnt very quickly. Transfer to a plate to cool completely.
02 -
Thoroughly wash the wild garlic leaves in several changes of cold water to remove any dirt or grit. Spin dry in a salad spinner or pat dry with clean kitchen towels. Roughly chop the leaves. Grate the Parmesan cheese or cut into small chunks if your food processor is powerful enough to break it down.
03 -
Place the wild garlic, cooled toasted pine nuts, grated Parmesan, salt, and pepper (if using) in a food processor. Pulse a few times to chop everything together. With the motor running, slowly drizzle in the olive oil until you reach a smooth but still slightly textured consistency. Scrape down the sides as needed. Add more olive oil if you prefer a looser consistency.
04 -
Transfer the pesto to clean glass jars, leaving about 1/2 inch of space at the top. Smooth the surface and pour a thin layer of olive oil on top to create a seal that helps preserve the vibrant green color. Close tightly with lids and refrigerate. The oil on top creates an air barrier that helps prevent oxidation and keeps the pesto fresh longer.
# Notes:
01 -
This vibrant spring pesto can be stored in the refrigerator for several weeks when properly sealed with a layer of olive oil. It's incredibly versatile - toss with pasta, spread on crusty bread, use as a pizza base, stir into soups, or mix with yogurt for a quick dip. For longer storage, freeze portions in ice cube trays, then transfer to freezer bags for up to 6 months.