Making wild garlic pesto with walnuts started as a chaotic kitchen experiment after I foraged too much – turns out, it’s now my go-to spread for everything! My Utrecht balcony can’t grow it, but this recipe turns those wild leaves into a garlicky goldmine. It’s quick, simple, and a little nutty – here’s how I mess it up and still win!
What You Need
Basic stuff – you’ve got this:
- 2 cups (about 2 oz/56 g) wild garlic leaves – foraged fresh.
- ½ cup (2 oz/56 g) walnuts – toasted if you’re fancy.
- ½ cup (120 ml) olive oil – extra virgin’s my pick.
- ¼ cup (1 oz/28 g) grated Parmesan – or skip for vegan.
- Salt – ½ tsp (2 g) to taste.
- A blender or mortar – I use my beat-up blender.
How to Do It
Step 1: Gather Your Greens
Snag 2 cups (2 oz/56 g) of wild garlic leaves – I forage mine in spring (March-May) when it’s 50-65°F (10-18°C) out. Read my howto about Foraging Wild Garlic in Spring: A Tasty Adventure. Rinse them in 1 quart (1 liter) of cold water – my first batch had grit because I got lazy. Pat dry – soggy leaves ruin the vibe.
Step 2: Toast the Nuts
Toss ½ cup (2 oz/56 g) walnuts in a pan at 350°F (175°C) for 5-7 minutes – I burned mine once, total flop. Skip this if you’re short on time – raw works too. Let them cool so your blender doesn’t overheat.
Step 3: Blend Your Wild Garlic Pesto Recipe
Chuck the wild garlic, walnuts, ¼ cup (1 oz/28 g) Parmesan, and a pinch of salt (½ tsp/2 g) into a blender. Pour in ½ cup (120 ml) olive oil – I drowned it once with too much, oops. Pulse till it’s chunky or smooth – I like it rough for texture.
Step 4: Jar and Enjoy
Scoop it into a jar – 1 cup (240 ml) fits my stash. Store at 35-40°F (2-4°C) in the fridge – lasts 2-3 weeks, or freeze in cubes for months. I smeared it on toast once straight from the blender – instant win!
Making wild garlic pesto with walnuts is a no-brainer – my kitchen’s a mess after, but this stuff’s worth it. Spread it, dip it, or gift it – forage some leaves and get blending!
