Ingredients for Wild Garlic Pesto
- Sliced Almonds
- 1/2 teaspoon salt
- Fresh Ground Pepper
- Garlic Sprouts
- Jars
- Jar
- Freshly grated Parmesan cheese (to taste)
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How to Make Wild Garlic Pesto
- Preheat your oven to 350°F (175°C).
- Spread 1/2 cup of sliced almonds on a baking sheet and toast for 8-10 minutes, or until lightly golden. Do not add oil.
- Add the toasted almonds, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 cups packed wild garlic leaves to a food processor.
- Process on high speed until the wild garlic is finely chopped and well combined with the almonds, salt, and pepper.
- With the food processor running, slowly pour in 1/2 cup extra virgin olive oil through the feed tube until a smooth paste forms. Adjust the amount of olive oil according to your desired consistency.
- Taste and adjust seasoning with additional salt and pepper as needed. You can also add more seasoning later when using the pesto.
- Transfer the pesto to a small, clean jar.
- Pour enough olive oil over the pesto to create a 1/4-inch layer on top, sealing it completely.
- Store in the refrigerator for up to 2 months. Remember to always cover the pesto with olive oil when removing a portion.
- Serve over pasta with freshly grated Parmesan cheese, or use as a topping for pizzas and other dishes.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
7g
Fat
9g
Carbs
3g
