Spring has arrived, and with it comes one of the most exciting ingredients of the season wild garlic. This beautiful Irish wild garlic from Dublin is fresh, vibrant, and packed with flavour.
Its season is short, which makes it even more special. One of the easiest ways to enjoy it is in a bright, punchy wild garlic pesto that can lift so many everyday dishes. Because wild garlic is grown in the wild, we advise washing it very well and cooking it before consuming.
Ingredients
· 80g wild garlic
· 20g pine nuts
· 25ml good quality olive oil
· 20g parmesan cheese
· Salt and pepper
· ½ tbsp lemon juice (or juice of ½ small lemon)
Method
Because wild garlic is grown in the wild, we recommend washing it very well and cooking it before consuming.
- Wash the wild garlic thoroughly.
- Bring a pot of salted water to the boil.
- Add the wild garlic and blanch for 30 seconds.
- Remove and place immediately into a bowl of ice-cold water. This helps keep the vibrant green colour and prevents it from overcooking.
- Once cooled, squeeze the wild garlic well to remove all excess water.
- Roughly chop it.
Place the chopped wild garlic, parmesan, and pine nuts into a blender and blitz. Slowly add the olive oil, scraping down the sides as needed. Add the lemon juice, season with salt and pepper, and blend again.
If the pesto is too thick, add a little more olive oil until you reach your desired consistency.
Store in a jar in the fridge for up to 3 days.
Ways to Use Wild Garlic Pesto
- Creamy wild garlic pesto mushrooms
- On toast Stir through fresh pasta
- Spread on toast withe eggs
- Spoon over grilled chicken or fish
- Toss through roasted potatoes
- Spread in sandwiches or wraps
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Mix through spring vegetables