Wild Garlic Pesto

Wild Garlic Pesto

wild garlic

Wild garlic is up and in flower.  Its a great "weed" to harvest.  Add the flowers to salads, the bulbs can be used as a mild garlic. The stalks and leaves  have a wonderful fragrant mild garlic and spring onion flavour and make a grate pesto.  It is so simple to make.  You can throw all the ingredients into a blender or, if like me you do it all  by hand, it just needs a little bit of patients and a good knife to chop.  Parsley is abundant in the garden at the moment and made a perfect match.

Ingredients

  • Wild garlic, leaves and shoots
  • Parsley
  • Parmesan cheese
  • Lemon zest
  • Olive oil

Directions.

  1. I use equal parts of wild garlic and parsley and finely chopped and mixed together
  2. Grate Parmesan and mix in (as a guide i use a good handful of each herb plus 1/4 cup of cheese)
  3. Zest in a lemon (as a guide for the qualities above 1 lemon)
  4. Stir in olive oil to a good pesto consistency
  5. Fill sterilized jars almost to the top and pour on a little extra oil to make sure it is all covered.
  6. eat, its good!

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Preserved Eatery and Cook School, Market stall, Preserved Eat

2i Waipapa Avenue
Diamond Harbour
Christchurch

03 3294 465