Umbrian Wild Garlic Pesto

A classic Italian pesto is a great thing simply because it’s so versatile, adding a herby kick to all sorts of things including pasta, freshly baked pizza, soups and bruschetta. I make it in huge batches and freeze it so I’ve always got a tasty back up for busy days. This version is made with the wild garlic from my secret snicket along which I am also currently foraging nettles, borage and elderflowers.

Wild Garlic Pesto


75g flaked almonds
150g wild garlic, washed and roughly chopped
3 cloves of garlic, peeled and crushed
400ml extra-virgin olive oil
125g Parmigiano-Reggiano, grated
Sea salt and freshly ground black pepper, to your taste

How I make it

Place a large pan over a medium heat and dry fry the almonds until they are golden brown.

Transfer to a food processor and add the wild garlic and garlic. Whizz it all up whilst gradually pouring in the olive oil until you reach the consistency you desire; I prefer mine quite chunky, as you can see.

Stir in the parmesan and season to your taste.

Please check out my Pantry and Source pages to discover more about the ingredients I use, the brands I love and the places I source them from.

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