Homemade Wild Garlic Pesto

Name: Homemade Wild Garlic Pesto
Prep time: 10 min
Total time: 10 min
Cuisine: Italy
Ingredients: 80 g of wild garlic (fresh); 40 g of pine nuts; 50 g of parmesan (grated); 10 cl of olive oil; 1 pinch of salt; 1 pinch of pepper; 1 tbsp of lemon juice

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Wild garlic pesto is a green sauce inspired by classic Italian pesto 🌿. Made with fresh wild garlic, pine nuts, Parmesan and olive oil, it blends in just a few minutes. Ideal with pasta, spread on toasted bread or to flavor vegetables 🧄.

Total time: 10 min
Prep: 10 min
Cook: –
Difficulty: Easy
Per person: €1.50

By the CookinBreak team

Ingredients 7

servings

Estimated cost €6.00

Equipment

Skillet
Spatula
Bowl
Blenderor blender
Airtight container

Instructions

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Wash the wild garlic leaves thoroughly, then dry them with a clean towel.

Heat a dry pan and toast the pine nuts for , until lightly golden.
Place the wild garlic, warm pine nuts and Parmesan in the blender.
Pour in the olive oil gradually while blending until you get a smooth or slightly coarse texture, to your preference.
Add the salt, pepper and lemon juice, if using. Blend briefly to combine.
Transfer the pesto to an airtight jar. Cover with a drizzle of olive oil to prevent oxidation.

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Goes well with

🎅 Christmas: all recipes

To drink

5.0

Christmas Cinnamon Hot Chocolate

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As a main

Homemade Christmas Porchetta

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For dessert

Christmas Pandoro

1 h 35Medium

Nutrition facts

per serving · estimate

210kcal

Protein5 g9%
Carbs3 g6%
Fat20 g85%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep your pesto nice and green 🌿, add a small tbsp of lemon juice while blending. The acidity slows the oxidation of the wild garlic and keeps a bright color longer. For an even creamier texture, blend in short pulses rather than continuously.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 6 months in small portions (e.g. ice cube trays) or small containers, covered with olive oil to prevent browning.

Storage : How long does it keep?

Keeps 5 to 7 days max in the fridge in an airtight jar, covered with a thin layer of olive oil to prevent oxidation.

Making ahead : Can you make it the day before?

Yes

Same storage rules as batch cooking. Making it the day before is ideal.

Reheating : How do you reheat it?

Do not heat directly. Add the pesto to a hot dish (pasta, vegetables) just before serving to preserve aroma and texture. Microwave and oven are not recommended for the pesto on its own.

Variations

Add a little lemon juice to brighten the pesto.
Keep the texture smooth or slightly coarse, to your preference.
Cover with a drizzle of olive oil in the airtight jar.

Mistakes to avoid

Blending wet leaves: dry the wild garlic with a clean towel.
Toasting the pine nuts too hard: 2 to 3 minutes in a dry pan, until lightly colored.
Pouring in all the oil at once: add it gradually while blending.

Frequently asked questions

How do you make wild garlic pesto?

Blend the washed and dried wild garlic with the warm pine nuts and Parmesan, pour in the olive oil gradually, then add the salt, pepper and a little lemon juice.

Do you need to toast the pine nuts?

Yes, toast them dry in a hot pan for 2 to 3 minutes, until lightly golden, to bring out their aroma before blending them with the wild garlic.

What texture should the pesto have?

Pour in the olive oil gradually while blending: you get a smooth or slightly coarse texture, to your preference, depending on how long you blend the ingredients.

What can you use this pesto with?

This Italian-inspired green pesto works as a sauce for pasta, spread on bread as an appetizer or added to a salad, taking advantage of the powerful flavor of wild garlic.