Wild Garlic Pesto
Servings: 700 grams
Calories: 90kcal
Cost: $10
Wild garlic wonder – from market to pesto…
Equipment
- 1 Food processor
- 1 Rubber spatula
- 1 salad spinner
- 1 Bowl
- 2 Deli cups
Ingredients
- 225 g Wild garlic
- 200 g Pine nuts or salted macadamia lightly toasted
- 225 g Olive oil
- 3 g Grey salt
- 50 g Grated parmesan
Instructions
Preparing Wild Garlic
- To store wild garlic longer (about 3 days) keep the bouquet with stems soaked in water in a pitcher, like regular flowers.
- To prepare wild garlic, pick through the bouquet to remove any impurities. Wash thoroughly, just as you would with salad, and try to keep the original bouquet intact. Drain and trim off the bottom stems (about 3 inches/8cm) and discard. Roughly chop the bouquet.
- Use a salad spinner to remove excess water, then wrap the wild garlic in a kitchen towel, tap and shake it over the counter for further drying. Save some garlic flowers for garnishing if desired.
Wild Garlic Pesto
- In the oven or on the stove in a skillet, lightly toast the pine nuts, then transfer them to a plate to cool faster. Wait 10 minutes before using the nuts.
- Add the chopped wild garlic in the food processor and pulse a couple of times. Add the nuts, parmesan and pulse.
- While running pour in the olive oil. Season with salt to taste and pulse until desired consistency is reached.
Storing
- Store garlic pesto in an airtight container or a jar with a tight-fitting lid in the refrigerator up to 7 days. Cover the surface with a thin layer of olive oil before sealing. This prevents oxidation and browning. Or, in the freezer for up to 3–6 months. Move it to the fridge overnight to thaw pesto.
Nutrition
Serving: 25g | Calories: 90kcal