Appetizer · Photography

Wild garlic pesto

Gabriela Lupu

Spring is here, so all the good and healthy green vegetables are at the market waiting for you. Try the wild garlic, a relative of chives, raw or lightly cooked.

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Wild garlic pesto

Ingredients:

  • 2 handful of  wild garlic leaves
  • 1/2 cup  pine nuts
  • 1/2 cup  almonds
  • 1 cup grated cheese Grana Padano
  • Zest of 1 lemon
  • Salt and pepper
  • Olive oil

Directions:

Start roasting the pine nuts and almonds until golden. After you washed the garlic leaves, start processing them with some olive oil in a food blender. Try not to make it too creamy.

Add the nuts and the cheese to the mixture. Process shortly. Add salt and pepper.

Add olive oil until the pesto has a thick and creamy texture. I like it very thick and when you can still kind of see the ingredients.

Fill a jar with the pesto. To make it last longer, pour a layer of olive oil on top to prevent the pesto from getting in contact with oxygen.

Serve it with a fresh batch of pasta, put it in risotto or simply use it as a delicious bread spread. Enjoy!

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Wild Garlic pesto

Published by Gabriela Lupu

Hi. My name is Gabi and I am a professional photographer, a new mom and a wife. I wanna learn to cook healthy food for my little one, so I made this blog to share my cooking experiments with everyone. It's gone be a long and a bumpy ride but a funny one, so stay tune for news and enjoy my ride.

92 thoughts on “Wild garlic pesto”

  2. That looks great! And your photos are terrific as usual. Do you find that restaurants or food companies contact you for photos?

    Is wild garlic like a green onion, just the top of a whole onion? or is it a totally different plant from garlic?

    Reply

  3. I love the photos! I really like pesto sauce, but I have never tried making it myself, I may try this recipe because it looks delicious!

    Zoel Hernández | zoelhernandez.wordpress.com

    Reply

  4. This looks delicious! Unfortunately my children are severely allergic to dairy & nuts. Therefore I do not keep them in the house at all in order to completely prevent accidental exposure. I have tried many times to make a dairy/nut free pesto without much luck of achieving the texture and consistency of the real thing.
    Any ideas?
    Thank you for posting delicious looking recipes!
    ~Small Town Allergy Mom (Erika)

    Reply

  16. The pictures are gorgeous! A friend of mine prepared it recently and I got a small container full. It’s almost gone by now, because I tried it with roasted lamb, on rye-bread (and, yes, it’s nice even on dark bread) and as main ingredient of a salad dressing. It tastes like spring is finally getting down to do serious business 🙂

    Reply
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  25. Beautiful looking pesto! Ive been lately trying all kinds of pesto recipes myself, from mache leaces to kale! Super delicious but this wild garlic is intreging!

    Stunning pics as always- obsessed with the dark and dramatic tones atm!

    xxx Hanna

    http://www.xoamys.com

    Reply

  29. This looks beautiful. Loving the photography! And I can almost smell the pesto! Great work!

    Reply

  30. Oh goodness, Cookingwithoutlimits!

    This post is pure YUMMY HEAVEN! I’m loving your blog, and thank you kindly for visiting my blog home!

    Have a sunny weekend!

    Claudia
    xoxo

    Reply

  32. That looks delicious… the photography is beautiful. I just tried making pesto for the first time this week, it worked out well. I’ll have to try this soon! Thank you for the recipe!

    Reply

  34. Thanks for inspiring me to read into wild garlic more! My foraging game is pretty sad. I’ve only ever foraged for clover blossoms (which I pickle, so good) and burdock root.

    Reply

  35. This is such a wonderful idea for all those wild bits that will need to be ‘cleaned out’ of my garden once things finally start growing (the daffodils took a bit of a hit after it snowed in the Northeast). Any other common garden items that can be used for pesto?

    Reply
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  45. Hello Gabi,

    Just wanted to let you know that I made wild garlic pesto tonight, following your recipe, it turned out brilliant! I didn’t have pine nuts on hands, so I used half and half of almonds and cashew nuts. We had it with pasta and buttered mushrooms, It was a success! 🙂

    Reply
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