Holy Moly this recipe from The Daily Spud looks so tasty! The Flower Blog staff all agree, we are so making this STAT! Even if you don’t have wild garlic just lying around, the author was kind enough to include variations to this recipe (listed below):
- 40g pine nuts
- 75g wild garlic leaves
- 3-4 tblsp extra virgin olive oil
- 50g parmesan, finely grated
- salt to taste
- A food processor or mortar and pestle.
- Toast the pine nuts in a dry frying pan over a medium heat, stirring frequently, until they are browned, about 4-5 minutes.
- Using a food processor, blend together the pine nuts, wild garlic leaves and olive oil. If you don’t have a food processor, chop the pine nuts and garlic leaves first, then mash together using a mortar and pestle.
- Stir in the grated parmesan. Taste for salt and add some if it needs it (which it may not, depending on the saltiness of the cheese).
- Enjoy with any number of potato dishes or, yes, even with pasta.
Tips from The Daily Spud:
- Add a clove or two of garlic to the blend instead of garlic leaves.
- You can make different kinds of pesto sauces by using different greens such as fresh basil leaves.
This is a quick and easy recipe that’s great for salads, pasta, on garlic bread (for the true garlic-lovers) or snacking with chips!