How do you store wild garlic pesto?

Store the pesto in an airtight jar in the refrigerator. Pour a thin layer of olive oil on top of the pesto to prevent oxidation. It stays good for up to 1 week. Divide the pesto into ice cube trays and freeze. This way you always have a portion of pesto on hand. Frozen pesto stays good for up to 3 months. Gently heat the pesto in a pan over low heat or in the microwave. Optionally, add a splash of olive oil to make the pesto creamy again.

What is ramsons, exactly?

Wild garlic is a wild plant found in forests in spring, and its taste is somewhere between garlic and chives. I only use the leaves, which have that fresh, lightly spiced note that makes this pesto so special.

Can I use other nuts instead of pistachios to make wild garlic pesto?

Certainly, almonds or walnuts work just as well and each give their own accent to the pesto. Pine nuts are also a classic option if you have them at home.

What do I use wild garlic pesto for?

The possibilities are endless as far as I'm concerned. I stir it through warm pasta for a quick and flavourful dinner, spread it on a nice piece of bread, or serve it on crackers as an appetiser. Also delicious as a flavour enhancer in a salad or with grilled vegetables.

Making wild garlic pesto

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15min

•

Easy

Every year I look forward to it: the moment wild garlic is in season. That fresh, light garlic flavor is precisely what makes this pesto so special, completely different from your classic basil pesto. I blend the leaves with pistachios, Parmesan cheese, and a good splash of olive oil to create a creamy, green paste full of punch. The result is a surprisingly fresh and intensely flavored pesto that can be used in a thousand and one ways. A spoonful of it through warm pasta and you have a dinner ready that satisfies even the greatest gourmets, but this wild garlic pesto also scores equally well on a cracker as an appetizer when friends come over.

Wild garlic is sooooo delicious, so you should definitely try my other recipes with wild garlic: Creamy linguine with cockles and wild garlic sauce, wild garlic butter, and asparagus à la flamande with wild garlic.

Ingredients

What do you need?

Quantity: 4P

60 g wild garlic leaves
50 g shelled pistachios
70 g Parmesan cheese, grated
60 ml oil (for example sunflower oil)
70 ml olive oil
Juice of 1 lemon
Pepper and salt (to taste)

Preparation method

How do you make this?

Preparing wild garlic and nuts: Wash the wild garlic leaves well and pat them dry. Place the wild garlic leaves together with the pistachios in a food processor.

Add the grated Parmesan cheese, juice of 1 lemon, and both oils.

Puree the mixture until smooth pesto. Add extra olive oil if the pesto is too thick.

Season with pepper and salt.