wild garlic and bee
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Wild Garlic Pesto

Pesto made from wild garlic. Pungent, delicious and made from foraged garlic
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch, Main Course
Cuisine: English
Keyword: foraged, spring
Servings: 8
Calories: 594kcal

Ingredients

  • 100 g wild garlic flowers and all
  • 50 g onion chopped shallot or leek
  • 50 g walnuts
  • 200 ml olive oil
  • 50 g parmesan finely grated
  • ½ tsp salt
  • ½ tsp sugar
  • 600 g penne

Instructions

  • Wash the garlic and whizz everything together in a food processor. If you don’t have one, chop everything finely, then bash it all together in a pestle and mortar, or a big bowl and use the end of a rolling pin

Notes

Using these ingredients worked out at £1.86 for 370g, which is a huge jam jar packed very full, right to the brim. Half a jar would dress enough pasta for 4 generously

Nutrition

Calories: 594kcal | Carbohydrates: 64g | Protein: 14g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 254mg | Potassium: 210mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1% | Vitamin C: 7% | Calcium: 12.9% | Iron: 9.1%