Wild garlic pesto does feel a cliché but when it is so delicious, why shouldn’t it be? Wild garlic, if you haven’t cooked with it yet, is a broad garlic flavoured leaf, slightly sour, and fantastic with anything creamy, cheesy and it is the best pal for the humble spud. It grows abundantly in the shade, white flours sprouting out in clusters on elegant stems, leaping towards the sunshine.
It is wild garlic season here, but near me we mainly have three cornered leek (often confused for wild garlic), which is too grassy for pesto. I tried to source some proper wild garlic, I cried out for secret sources – I WON’T TELL ANYONE, I SWEAR! – but no joy, I failed. I am deeply impatient, and I had a visceral need for the stuff. Praise the internet for intervening and saving my brain and wild garlic free larder, a very kind twitter friend sent me some in the post, and I have been playing with it ever since.
Wild garlic pesto is made in many ways. I chose almonds for body, 36 month aged parmesan for that perfect cheesy umami hit, a lovely fruity extra virgin olive oil with a hint of bitterness and some wild garlic. I played with the volumes, and while they suspiciously come to the same amount in grams, the volumes are different, and they work very well, with just the right garlic punch and shade of green. The oil may seem a lot, but it needs this as a minimum or it is too dry. It also helps keep it fresh, protecting it from the air. Hey, it is healthy too, particularly as unheated and retaining all of the goodness. When using this pesto, I sometimes add more to thin it out or help it spread. Use your own judgement for yours.
As lovely as this is used in the traditional pesto sense as a dressing for pasta, it is great as a condiment elsewhere. This was lovely as a dressing for a crisp potato hash with bacon and eggs for brunch today, and beautiful on toast with some radishes.
Wild Garlic Pesto
- 75 grams wild garlic (fresh)
- 75 grams parmesan cheese (grated)
- 75 grams almonds (blanched)
- 200 ml extra-virgin olive oil
- sea salt (to taste)
Coarsely chop the wild garlic and pound in a pestle and mortar, or pulse in a food processor with the cheese and almonds. Add the oil slowly as you do.
Season to taste and enjoy immediately.
This will store well covered in the fridge for a week.