Ingredients
- 100g fresh wild garlic leaves (young, vibrant, no stalks)
- 40g toasted pine nuts (or a mix of pine nuts & almonds for depth)
- 50g Parmigiano Reggiano, finely grated
- 20g Pecorino Romano, finely grated
- 150–180ml extra virgin olive oil (fruity, not too bitter)
- Zest of ½ unwaxed lemon
- 1–2 tsp fresh lemon juice (to taste)
- Sea salt, to season
- Optional: ½ small garlic clove (only if your wild garlic is mild)
Method
-
Prepare the leaves
Wash the wild garlic thoroughly and dry completely. Any excess water will dull the flavour and split the pesto. -
Toast the nuts
Lightly toast the pine nuts in a dry pan until golden, then cool. This adds warmth and depth. -
Build the base
In a mortar and pestle (preferred for texture), pound the nuts with a pinch of salt until coarse. Add the wild garlic gradually, bruising it into a vivid green paste.
(Alternatively, pulse briefly in a food processor—avoid overworking.) -
Emulsify
Stir in the cheeses, then slowly drizzle in the olive oil while mixing to create a loose, spoonable consistency. -
Balance
Add lemon zest and a touch of juice to lift the flavour. Taste and adjust salt and acidity. The pesto should be fresh, rounded, and slightly sharp.
Chef’s Notes
- Keep it rustic—a little texture is key.
- Avoid overheating (especially in a blender), which dulls colour and flavour.
- If storing, cover with a thin layer of oil and refrigerate for up to 3 days, or freeze.
To Serve
- Toss through fresh pasta with a splash of pasta water
- Spoon over grilled asparagus or courgettes
- Spread on warm focaccia or sourdough
- Finish risotto or fold into soft scrambled eggs
A true celebration of the season—bright, punchy, and unmistakably wild.