Lucy’s wild garlic pesto

One of the silver linings of being at home, lovely spring weather and time to take walks in new places, is foraging from Scotland’s wild larder. Lucy and husband Tim came across a sea of wild garlic and came up with this 5 minute recipe for a natural Scottish take on traditional pesto.

Wild garlic with its unmistakable aroma at Colinton Dell

“We gathered up as much as we could and brought it home to make into a zingy pesto. It’s super easy to make and only takes 5 minutes. It’s lovely on fresh sourdough and goes surprisingly well with fajitas!”

Ingredients for wild garlic pesto

• 150g wild garlic leaves, chopped
• 50g hazelnuts, toasted (I didn’t have the usual pine nuts but reckon any nut would work well)
• 150ml olive oil
• zest of a lemon plus a few squeezes of lemon juice
• 50g parmesan
• 1 clove of garlic

Put the wild garlic leaves, hazelnuts, lemon zest, parmesan and garlic into a food processor and blitz into a chunky paste.
Then, while the processor is spinning, pour in the oil slowly until silky.
Taste, then season with salt to your liking. Add a few squeezes of lemon juice and stir.
Transfer to an air tight glass jar and eat within 2 weeks.

“It’s tasty, beautiful and simple to make and we loved being able to create something so tasty from an unexpected source!”

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