Recipe April/May Wild Garlic Pesto

Wild garlic grows abundantly here on Eigg ,just taking a leisurely evening walk from the Manse wood downward towards the pier, the aromatic smell of it can  be quite pungent on a cool summers evening but lovely all the same. Here is a tried and tested recipe for Wild garlic pesto which goes well  with goats cheese salad or anything  really that takes you’re fancy, just make sure  sure the next person you kiss has had some too…

2 garlic cloves, 2 tablespoons toasted pine nuts, 250g wild garlic leaves, 2 tablespoons grated parmesan cheese(optional) 300 ml extra virgin olive oil, pinch salt, blender required.

crush garlic gloves & mix with salt, add to blender along with pine nuts but be careful not to overblend them, add wild garlic leaves, a few at a time and as quickly as you can , add cheese &  finally the oil. The quicker you make this the greener it will be . Pour into sterilised jars .Keep topping up with olive oil as then it will last longer and won’t grow mouldy skin on top. Enjoy….

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One thought on “Recipe April/May Wild Garlic Pesto

  1. We have just finished a jar of Wild Garlic Pesto bought last month on Eigg. It has kept perfectly in the fridge. Tonight’s meal included mushrooms and spinach (just picked from our garden) with a couple of tablespoons of pesto stirred in and warmed through.
    Delicious!! Also good with pasta and salmon.

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