Wild garlic pesto. Made with almonds and roasted hazelnuts.
A new take on the classic pesto, this is wild garlic pesto. Whilst it could be done with the usual pesto ingredients, this recipe takes on ground almonds and crushed roasted hazelnuts for taste and texture.
It is as simple as mixing all the ingredients together with a bit of olive oil. I used a ready made (by myself) wild garlic paste. It’s as easy as blending a bunch of wild garlic with some salt and the oil of your choice.
Don’t feel obliged to stick to the exact recipe quantities. Experiment with things you like most. Add a touch of extra lemon juice if you like. I do admit that I forgot to add it to my recipe.
Nevertheless this wild garlic pesto is great with pasta, as you’ll see in the next article. But, you could use it just raw on crackers, add it to your risotto, even mix it with some mash potato.
The choice is out there, and wild garlic is in season, so make the most of it now.
More wild garlic recipes: