Wild Garlic Pesto
Pesto made from wild garlic. Pungent and delicious
Servings: 8
Calories: 296kcal
Cost: 30p
Equipment
- storage jars
- food processor
- or
- chopping board
- large chopping knife
- mixing bowl
- pestle & mortar
Ingredients
- 100 g wild garlic flowers and all
- 50 g onion chopped
- 50 g walnuts
- 200 ml olive oil
- 50 g parmesan finely grated
- ½ tsp salt
- ½ tsp sugar
Metric - US Customary
Instructions
- Wash the garlic to remove any grit or dirt
- Chop the onion
- Put all the ingredients into a food processor bowl100 g wild garlic, 50 g onion, 50 g walnuts, 200 ml olive oil, 50 g parmesan, ½ tsp salt, ½ tsp sugar
- Whizz everything together until smooth and a little emulsified
- If you don’t have a food processor, chop everything finely, then bash it all together in a pestle and mortar, or a big bowl using the end of a rolling pin
- Store in a jar in the fridge for up to 2 weeks, or freeze
Notes
- you could use any nuts, pine nuts, Brazil nuts, almonds or peanuts, or anything else.
- or I none at all to keep the cost to a minimum or to create a nut free version
- use any allium. So leek, shallots, spring onions, red or white onions
- change the parmesan to cheddar
- if push came to shove, I bet it would still taste good using just cheap cooking oil and the garlic, and nothing else.
Nutrition
Calories: 296kcal | Carbohydrates: 8g | Protein: 4g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 4mg | Sodium: 251mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 1mg
