Wild Garlic Pesto
A foraging classic, for good reason: it’s simple, quick and delicious. You can serve it tossed through hot pasta, but more often than not we just eat it with some good bread and a leafy wild salad.
If you don’t have any sorrel, proceed without it and add some lemon juice to taste at the end.
Any leftovers can be stored in a jar in the fridge for up to 5 days: it will keep better if you pour a layer of olive oil on top to stop the air oxidising it.
- 2 good handfuls (about 200g) of wild garlic
- Small handful (about 80g) of wood sorrel or common sorrel
- Handful (about 100g) of hazelnuts or pine nuts, or use a mixture of nuts as you prefer
- Good handful of (about 100g) grated parmesan
- Extra virgin olive oil, as needed (to give your preferred consistency)
- Salt and freshly ground black pepper
- Put the wild garlic, sorrel, hazelnuts and parmesan into a food processor or blender.
- Add 2 tablespoons of the olive oil and blitz to a rough purée. With the motor running, pour in as much oil as is needed to give the consistency you prefer.
- Taste for seasoning, and serve.
Recipe by Wild Food UK; development and photos by Otherwise