Wild Garlic Wonder – From Market to Pesto – Bruno Albouze

By Bruno Albouze · 15 min

Ingredients

Instructions

1. Keep the wild garlic bouquet with stems in water in a pitcher to store it longer (about 3 days).
2. Pick through the wild garlic, wash it well, then trim and discard the bottom stems (about 3 inches / 8 cm). Roughly chop the bouquet.
3. Dry the wild garlic in a salad spinner, then wrap it in a kitchen towel and tap and shake it to dry further.
4. Lightly toast the pine nuts in the oven or in a skillet, then move them to a plate to cool. Wait 10 minutes before using.
5. Pulse the chopped wild garlic in a food processor a couple of times. Add the nuts and parmesan and pulse.
6. With the processor running, pour in the olive oil. Season with salt to taste and pulse until the desired consistency is reached.
7. To store, put the pesto in an airtight container or jar, cover the surface with a thin layer of olive oil, and refrigerate up to 7 days. Or freeze up to 3–6 months, then move it to the fridge overnight to thaw.

Summarized from Bruno Albouze's video. Watch it for the details.

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