Wild Garlic Pesto

Wild Garlic Pesto

  By admin

March 14, 2018


1Gently wash the wild garlic in cold water and pat dry.

2Combine all the ingredients in a blender or food mixer.

3For a smoother texture use a liquidiser, if you want a looser paste use a food mixer. Put in small batches at a time if you are making a lot.

4Put into small sterilised jars, remember to add half an inch of oil to the top of the jar to preserve it. Store in a cool dark place for up to 6 months, for longer storage try freezing it in an ice cube tray then sealing in freezer bags.

5You can create a slight variant by adding lemon oil or olives. The basic pesto also teams up with seaweed very well for a fresh ocean taste, try it with oysters!


5 Wild Garlic

1 Basil

2 Unsalted Organic Raw Cashew

2 Unsalted Organic Raw Walnuts

1 Parmesan Cheese

4 Cold Pressed Olive Oil

3 Large garlic Cloves (optional)

1 tsp Sea Salt


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