Wild Garlic + Pistachio Pesto

Name: Wild Garlic + Pistachio Pesto
Prep time: 15 min
Total time: 15 min
Cuisine: Italian, Mediterranean, European
Ingredients: 100g (3 cups) wild garlic leaves soaked in ice water and then patted dry; 40g (3 Tablespoons) toasted pistachios (or pine nuts or walnuts); 60g (1/2 cup) grated Parmigiano Reggiano cheese; 1 garlic clove, minced (can be omitted if you prefer the more delicate flavour of the wild garlic on its own or add more if you want a stronger garlic hit); 15ml (3 teaspoons) lemon juice (I like lots for a bright flavour, but reduce if you’d like it more mellow); zest from half a lemon; 100ml (7 Tablespoons) extra virgin olive oil; 1/2 teaspoon flaky sea salt, more to taste

5 steps

Prep:15min

February - April is wild garlic season in the UK! If you are lucky enough to be able to forage for wild garlic where you are, then this is a great recipe to use it up! If you don't have access to wild garlic, basil leaves is are wonderful in this recipe as well or check out my more classic Fresh Basil Pesto recipe on my Whisk profile or in the Lace Bakes Community on Whisk.

Updated at: Thu, 17 Aug 2023 04:58:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories243.7 kcal (12%)

Total Fat21.7 g (31%)

Carbs3.2 g (1%)

Sugars0.9 g (1%)

Protein5.6 g (11%)

Sodium372.5 mg (19%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

100gwild garlic leaves

soaked in ice water and then patted dry

40gtoasted pistachios

or pine nuts or walnuts

60gParmigiano Reggiano cheese

grated

1garlic clove

minced, can be omitted if you prefer the more delicate flavour of the wild garlic on its own or add more if you want a stronger garlic hit

15mllemon juice

I like lots for a bright flavour, but reduce if you’d like it more mellow

0.5zest from lemon

100mlextra virgin olive oil

½ teaspoonflaky sea salt

more to taste

Instructions

Instructions for food processor

Step 1

Soak your wild garlic leaves in ice water for 3-5 minutes. This helps them to retain their vibrant green colour. Remove from water, and pat leaves dry.

Step 2

In a food processor, combine everything except the extra virgin olive oil + sea salt. Pulse until your desired consistency is achieved. Gradually add in the olive oil whilst pulsing/mixing wild garlic pesto mixture. Add in sea salt at the end to taste and an extra squeeze of lemon juice too, if desired.

Instructions for mortar + pestle

Step 3

Soak your wild garlic leaves in ice water for 3-5 minutes. This helps them to retain their vibrant green colour. Remove from water, and pat leaves dry.

Step 4

In a large mortar, grind down the flaky sea salt and garlic clove with the pestle. Grind in the wild garlic leaves. Bash and grind in the pistachios. Then add in the parmigiano reggiano cheese.

Step 5

Add in lemon juice and zest, and then gradually drizzle in the extra virgin olive oil whist grinding the mixture in a circular motion. Stop adding in olive oil when you've reached your desired consistency. Taste and adjust seasoning with more salt or lemon juice if you wish.