Continuing my love affair with wild garlic, today I’ve got for you this fantastic Wild Garlic & Walnut Pesto! Its flavour is simply incredible and quite different from the store bought one due the use of wild garlic of course but also walnuts instead of pine nuts. Pesto is super versatile and can be used in so many dishes either as a main player or flavour enhancer. Did I mention that it is super quick and easy to make plus if you make your own you know exactly what’s in it!
I love pesto and have a jar in my fridge at all times but it wasn’t until recently I’ve started making my own. It is such a great ingredient to have on standby for those store-cupboard, quick suppers but I always thought as it’s relatively cheap to buy why would I bother to make it? Well, domestic goddess in me (I can see my hubby rolling his eyes lol) encouraged me to give it a go especially that it takes next to no time to knock one up. With wild garlic season upon us and in my weekly veg box I decided to take a plunge and hey presto I’ve got myself homemade pesto! 😉
For those of you who cannot get your hands on wild garlic (it can be tricky unless you can forage for it or are close to a really good farmers’ market or use veg box scheme that provides it) you can simply substitute it with 2-3 regular garlic cloves and 80-100g of fresh basil or even parsley. It will be different but definitely not less delicious. You could also experiment with different nuts (already mentioned pine nuts or hazelnuts or even almonds) and find the ones that suit you best.
If you are looking for quick and easy recipe using this delicious pesto then check out my Roast Chicken with Wild Garlic Pesto & Shallots traybake dinner. It is way easier than it sounds and tastes so good! Also make sure you check out my other wild garlic recipe for Wild Garlic Hummus which will become your picnic staple I promise you! 🙂 As pesto is fantastic swirled through soups take a look at my Soups Archive where you will find lots of seasonal inspiration too.
Wild Garlic & Walnut Pesto
- 100 g wild garlic washed and dried
- 50 g walnuts toasted
- 100 ml extra virgin olive oil (+ little extra)
- 30 g parmesan grated
- small bunch of parsley stalks optional
- salt & pepper to taste
- Toast walnuts in a dry pan for couple of minutes until fragrant but not coloured. Make sure you give a pan a little shake every so often.
- Pop toasted walnuts in a food processor and blend them until they have sand consistency. Add wild garlic and parsley stalks (if using) and blend until mixture resembles paste.
- With food processor running, very slowly pour in the olive oil (trickle it in) which will help to emulsify and loosen up the garlic & walnut paste.
- Add grated cheese, salt & pepper and give your mixture one last quick blitz.
- Transfer to jars & cover with extra drizzle of olive oil to help and preserve your pesto in the fridge.
- I've used some leftover fresh parsley stalks as I had them handy and they also help to preserve the lovely green colour. Adding a touch of lemon juice would be another method but that will change the flavour of your pesto so make sure you are happy with it first.
- Pesto freezes really well for up to 3 months or keep in the fridge for up to a week. Freezing it in ice cube tray always works well as it will give you perfect little portions every time you need them.
- If you don't happen to have any wild garlic simply substitute it with 2-3 garlic cloves and approx 80-100g basil or parsley for different take on pesto.
Have you tried my Wild Garlic Hummus? Leave a comment at the bottom of this post, I love reading them!
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I’m linking my Wild Garlic & Walnut Pesto with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too
Got to be gluten free linky hosted this month by Kate at Gluten Free Alchemist