Wild garlic & almonds pesto, the return of the Garlic Princess

Sadly, the season for wild garlic leaves is short – they’re all gone by June – but they are one of the most abundant wild foods and come into their own when paired with other spring ingredients. Risottos, pasta, pestos, soups, salads – they all love these leaves. And so do I. I love wild garlic so much, my mum has to make sure she is sending me some from home every year. I know, I know, I could easily look for it at the farmers’ markets or place an order on Ocado, but boy, that thing we have in Romania is the real deal. 

Basically, the making-of this wild garlic pesto is no different from the classic basil one, with one exception; can anybody guess which? Exactly!, you DON’T need to add garlic. Very well. Also, you can replace pine nuts with almonds (I actually did that and I strongly recommend you try it) or walnuts. There we go.

You’ll need a large bunch of wild garlic leaves, maldon salt, black pepper, 3-4 tbsp extra virgin olive oil, 50g almonds!!! / walnuts / pine nuts, 50g of parmesan, finely grated and a bit of lemon juice if you fancy it Then, you’ll probably need a pestle and mortar; of course you can use a blender but take my word on this one: make yourself a favour and go buy a pestle and mortar (you’re welcome!). 

Ok, this should be easy. Pestle and mortar. Wild garlic leaves, almonds (or whatever), salt, pepper. Try making a paste. Start adding olive oil, a bit of lemon juice, stir in that grated parmesan, keep mixing until creamy. Add a bit of water if yo want it more runny. Taste and season as you wish.

Boil some pasta – I had linguine. Drain them, add the lovely pesto, mix. Add some more crushed almonds, some parmesan shavings, drizzle a bit of olive oil. Enjoy!

You’re welcome!