Wild Garlic Pesto
Bright green and packed with zesty, nutty, bold flavours: this wild garlic pesto is quick, easy, and a perfect accompaniment to many a meal.
Ingredients
- 100 grams wild garlic
- 40 grams pine nuts
- 4 tablespoons extra virgin olive oil
- 40 grams vegetarian pecorino
- 1 teaspoon lemon juice or to taste
- fine sea salt to taste
Instructions
- Thoroughly wash 100 grams wild garlic. Submerge the leaves in a bowl of cool water, swish around, drain, and repeat as necessary.
- Roughly chop the leaves.
- Add 40 grams pine nuts to a food processor. Blend to a coarse, chunky paste.
- Add the wild garlic leaves to the food processor. Pulse a few times, until the wild garlic is finely chopped/blended.
- Pour in 4 tablespoons extra virgin olive oil. Blend for a few seconds, just to incorporate the oil.
- Next, finely grate 40 grams vegetarian pecorino into the pesto. Stir-in.
- Finish the pesto with 1 teaspoon lemon juice, or to taste. Taste and adjust as necessary — this is a great time to season with fine sea salt to taste.
- Transfer the wild garlic pesto to a small glass jar. Refrigerate for up to two weeks (or freeze in ice cube trays).
Notes
Any cheese labelled DOP (Denominazione di Origine Protetta) is not vegetarian, as it must be made with traditional methods (animal-based rennet). Avoid Pecorino Romano and Pecorino Sardo for this reason.
Equipment
Nutrition
Calories: 988kcalCarbohydrates: 22gProtein: 19gFat: 95gSaturated Fat: 17gPolyunsaturated Fat: 20gMonounsaturated Fat: 52gCholesterol: 42mgSodium: 482mgPotassium: 279mgFiber: 4gSugar: 5gVitamin A: 1878IUVitamin C: 14mgCalcium: 493mgIron: 5mg
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