Updated: May 9, 2020
What a simple, yet beautiful dish! Spring is here and there is an abundance of wild garlic growing literally everywhere! What a better way to showcase this colourful and pungent leaf than to make it the star of the show, in it's very own pesto.
Wild garlic leaves, 300g
3 x garlic cloves
100g Pumpkin and sunflower seeds, toasted
150g Basil leaves
50g Parmesan, grated (I used Violife Parmesan)
Extra virgin olive oil
150g Chestnut mushrooms (optional)
Wash and dry wild garlic leaves, chop. Chop basil. Roast seeds in dry pan, let cool.
In a pestle and mortar (or food processor OR you can hand chop everything for a more rustic pesto!) add garlic cloves and a pinch of salt, grind and add the wild garlic, basil leaves, add the seeds and grind.
Add black pepper, Parmesan and mix. Gradually add olive oil until desired consistency, finish with a little lemon juice.
Sauté mushrooms in butter, add cooked spaghetti to pan, add the pesto and mix garlic well. (Don’t add pasta water to the pan you will end up making a paste, the oil will do all the work trust me)
Wild garlic is very pungent, a handful is like eating 10 cloves of raw garlic, so don’t go breathing on anyone after, 🤗 Enjoy! x
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