Best Wild Garlic Pesto Recipes

Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash image

Provided by Drew Ramsey, M.D.

Yield 4 servings

Number Of Ingredients 9

Coconut oil, for the grill
2 cups garlic scapes
2 cups packed kale leaves
1/2 cup olive oil
1/2 cup grated Parmesan or pecorino Romano cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 wild salmon fillets, skin intact (1 pound)
1 pound yellow squash, sliced into 1/4-inch strips

Steps:

Oil a grill with coconut oil and preheat the grill over high heat.
Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped. Divide the pesto in half and reserve one- half for another use.
Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes. Turn the salmon, and place the squash slices on the grill. Brush the pesto over the salmon and the squash.
Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through. Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium. Transfer to a plate and serve immediately.

Wild garlic pesto image

Provided by Barney Desmazery

Categories Condiment

Time 17m

Yield Makes 275g jar

Number Of Ingredients 6

150g wild garlic leaves or young nettles, or a mixture (foraged - see tip)
50g parmesan or vegetarian alternative, finely grated
1 garlic clove , finely chopped
½ lemon , zested and a few squeezes of juice
50g pine nuts , toasted
150ml rapeseed oil

Steps:

Rinse and roughly chop the wild garlic leaves.
Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.

Nutrition Facts : Calories 65 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Protein 1 grams protein

Wild Garlic Pesto image

Provided by Artandkitchen

Categories Sauces

Time 15m

Yield 1 jar

Number Of Ingredients 7

50 g sliced almonds (optional, alternative pinenuts)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
75 g wild garlic sprouts
150 ml olive oil to cover in the jars
extra to cover in the jar
parmesan cheese, to serve (or grana padano or pecorino)

Steps:

In a small pan, gently roast the sliced almonds. Don't use any cooking oil.
Add almonds, salt, pepper and wild garlic leaves to a small food processor. Run at a high level until the garlic leaves are finely chopped and combined with the other ingredients.
Slowly add oil through feed tube to make a nice paste.
Taste and add more salt and pepper if you like...or add it later when you add the pesto to a meal.
Add more oil if you prefer it creamy.
Once everything is combined, scoop the pesto into a small, clean canning jar with a lid. I used a spatula to get everything out of the food processor and into the jar without loss or too much hassle.
Pour enough olive oil over the pesto in the jar to cover it. Store in your refrigerator up to a few months...if you don't eat it all by then. When you take some of the pesto out, remember to cover it back up again with olive oil as needed.
Serve on pasta and add fresh grated parmesan, grana padano or pecorino cheese.