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Wild Garlic & Pumpkin Seed Pesto

FORAGED / THREE WAYS WITH / VEGETABLES / SPRING

INGREDIENTS

(Make 1 large jar)
  • 130g sliced wild garlic leaves (or alternatively, watercress leaves)
  • 3 tablespoons pumpkin seeds, lightly toasted in a dry pan
  • 25g Parmesan cheese, grated
  • 1 clove of garlic, thinly sliced
  • 130ml olive oil
  • Sea salt
  • Freshly ground black pepper

Make the most of this seasons wild garlic with this simple yet full of flavour pesto. Perfect thrown through pasta or swirled into soups for a delicious taste of spring!

Join us for one of our Wild & Foraged courses to discover more recipes that use seasonal ingredients from nature’ larder.

 

 

 

METHOD

DIFFICULTY: Easy

In a bowl mix half the wild garlic (or watercress) with the garlic clove and olive oil and leave to stand for 10 minutes, then transfer to a blender and whiz to a smooth paste.

Add the remaining wild garlic (or watercress), the pumpkin seeds and Parmesan and pulse for a few seconds until you have a coarse pesto. Taste and season as necessary.

Put into the fridge to chill (for up to a week) if not using straight away.wild-garlic-pesto

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