I have had friends who have made pesto using wild garlic leaves and I have always wanted to give it a go. We have some going out the front of our house so I thought this year I would get it done whilst trying to make it as healthy as possible.
It works best with young leaves.
As traditional pesto has olive oil, Parmesan and nuts it is a hard one to adjust but it is possible.
In this recipe I have included some Parmesan and pine nuts as these are essential to the flavour. I have used some olive oil low calorie spray and lemon juice. It worked really well.
I used this pesto as something to put on top of turkey steaks (which can be a little dull) and served this with a salad and roasted Mediterranean veg.
It can of course be used in an pasta dish.
It is quick to make (when my food processor blade isn’t broken, it was more difficult in the blender).
100g wild garlic leaves (thoroughly washed)
50g grated Parmesan
1 level tbsp pine nuts (can be lightly roasted for a different twist)
Juice of 2 lemons (I like it sharp). If you want to you can use 1 lemon and a little water.
4/5 squirts olive oil spray
1. Break up leaves in food processor.
2. Add Parmesan and nuts and whizz a bit more.
3. Add olive oil spray.
3. Add juice of 1 lemon and whizz again.
4. Taste and more lemon if you need or a little water if not.
A little bit of naughtiness but much lighter than shop bought or traditional recipes. The flavour is still great.