Recipe | Wild Garlic Pesto
A wonderful thing about spring in the Northern Hemisphere is the plethora of wild garlic rearing its head in your local forest. Be sure, like we were, to have a local show you the best place to pick wild garlic, because let’s face it, we Aussies are still getting used to forests, let alone identifying fresh produce from them!
The rich flavour of the wild garlic can be a little intense, so we recommend adding spinach and parsley to mellow out the sharpness of this wild beauty. While these green leaves are only with us for a short time, make the most of their strong, spicy flavour by making a dairy-free wild garlic pesto.
You Will Need
A blender
A small jar
Spoons
Ingredients
6 decent handfuls of wild garlic
2 handfuls spinach*
1 handful parsley*
2 tbs sesame seeds
2 tbs olive oil
1/2 tsp salt
*option to make the pesto milder
Method
1. Wash the wild garlic and remove any hard stalks.
2. Place all ingredients in the blender and blend until smooth
Tip: If you’ve got a small blender or it is not very powerful, add the wild garlic in three batches.
3. Adjust to your taste with salt and pepper.
4. Pour into a jar and store in the fridge.
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