Wild Garlic and Dill Pesto Recipe
Have you got a bunch of wild garlic leaves and are looking for what to do with them? This is where this recipe jumps in: extremely aromatic, pungent Wild Garlic and Dill Pesto recipe! Made with walnuts and extra virgin olive oil, it's the perfect way of enjoying the very first wild garlic leaves in early spring.
Ingredients
- 60 g walnuts (toasted)
- 60 g fresh wild garlic leaves
- 15 g fresh dill
- 2-4 tablespoon lemon juice (freshly squeezed)
- grated zest of one lemon (organic)
- 120-140 ml extra virgin olive oil
- 40 g Pecorino Romano (or some other hard cheese of your choice)
- sea salt (to taste)
- ground black pepper (to taste)
Instructions
- Toast the walnuts in the dry pan until they become fragrant. Add them to the food processor and pulse until crumbly.
- Then add coarsely chopped fresh dill and wild garlic leaves. Add freshly grated lemon zest, and lemon juice (start with 2 tbsp and later add more, if necessary), and start the food processor again.
- Slowly start adding the olive oil while the food processor is running until you get a smooth consistency.
- Pause, then add grated hard cheese, some freshly cracked black pepper, and salt to your taste. Process very briefly, until just combined.
- Your pesto is done! Transfer it to the clean glass jar, close it tightly with a lid, and store it in the fridge.
Tried this recipe?Let us know how it was!
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.