Easy Wild Garlic Pesto Recipe
This easy wild garlic pesto recipe is a take on the classic Italian basil pesto but with a twist. Easy and quick to prepare this wild garlic recipe takes just a few minutes. This wild garlic recipe will be enough to fill a large mason and will keep in the refrigerator for a week.
Stir it with your pasta, swirl it into soups, smear it onto the roasted chicken or beef, spread it onto toast sandwiches, or use it as a dip.
Wild garlic pesto also referred to as ramp pesto is one of my favorite sauces, I especially love it with smoked salmon and pasta. It’s delicious with a unique tangy, floral and pungent flavor. Wild garlic leaves taste and smell similar to its buddy cousin “Garlic” the one we all have in our pantry but less bold and intense.
This wild green leafy plant’s scientific name is “Allium Ursinum” it is a bulbous perennial plant that is popular as a foraged ingredient. Wild Garlic may also be referred to as ramp, wild leek, rampson, bear leek, ramps, buckrams, wood garlic, wild onion, Canadian garlic, and bear garlic.
How Long Can You Keep Wild Garlic Pesto?
You can keep your freshly prepared homemade wild garlic pesto stored in an airtight mason jar for up to 7 days in the refrigerator. You can also freeze individual portions of the pesto sauce for up to 3 months and thaw it as needed.
What Does Wild Garlic Pesto Taste Like?
Spring is here along with the arrival of wild garlic scattered all over the ancient woodlands. Wild garlic has a unique flavor and aroma. Its fragrant taste resembles a cross between a green onion (leek) and garlic but is slightly less bold with a floral and tangy flavor. Once cooked, the flavor decrease, and a hint of sweetness flourishes.
How Do You Make Wild Garlic Pesto Less Bitter?
If you find that your wild garlic pesto is bitter, the first step is to return the mixture back to your food processor and pulse for a few more seconds, check to see if all the leaves are completely pureed, this is important to prevent any bitterness. You can also reduce the bitterness by increasing the amount of salt in the pesto. The ingredients for this wild garlic pesto recipe have been perfectly portioned to give you the very best wild garlic pesto.
Ready To Make This Wild Garlic Pesto Recipe? Let’s do it!
Ingredients For Wild Garlic Pesto
- 100 grams wild garlic (90 leaves or 3.5oz)
- 160 grams olive oil (3/4 cups or 5.6oz)
- 70 grams almonds or pine nuts toasted (1/2 cup or 2.5oz)
- 150 grams parmesan cheese, grated (1 1/2 cup or 5.2oz)
- 2 grams lemon zest (1 teaspoon)
- pinch of salt and pepper to taste
How To Make Wild Garlic Pesto?
- Rince the wild garlic leaves with cold water and allow them to drain or pat them dry with a paper towel.
- In a food processor, add the wild garlic leaves, grated parmesan cheese, pinenuts, lemon zest, and pepper, and salt.
- Pulse until the pesto mixture is thick about 60 seconds. Scrape the side, then add the olive oil, and pulse until the pesto sauce is well combined and homogenous.
- If you want your wild garlic pesto less thick, just add another teaspoon or two of olive oil and stir to combine.
- Keep your wild garlic pesto refrigerated until ready to use.
- Enjoy!
Easy Wild Garlic Pesto Recipe
Ingredients
- 100 grams wild garlic 90 leaves or 3.5oz
- 160 grams olive oil 3/4 cups or 5.6oz
- 70 grams almonds or pine nuts toasted 1/2 cup or 2.5oz
- 150 grams parmesan cheese grated (1 1/2 cup or 5.2oz)
- 2 grams lemon zest 1 teaspoon
- pinch of salt and pepper to taste
Instructions
- Rince the wild garlic leaves with cold water and allow them to drain or pat them dry with a paper towel.
- In a food processor, add the wild garlic leaves, grated parmesan cheese, pinenuts, lemon zest, and pepper, and salt.
- Pulse until the pesto mixture is thick about 60 seconds. Scrape the side, then add the olive oil, and pulse until the pesto sauce is well combined and homogenous.
- If you want your wild garlic pesto less thick, just add another teaspoon or two of olive oil and stir to combine.
- Keep your pesto refrigerated until ready to use.
- Enjoy!
