After picking my first fresh wild garlic, I had to find a way to use masses of wild garlic. This recipe is super quick and the color and taste will never make you want to use store-bought pesto again! Freezing it works nicely as well!

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Yield:
2 cups pesto sauce
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pulse garlic, basil, avocado oil, and olive oil in a food processor until garlic and basil are roughly chopped. Add Parmesan cheese and pine nuts; process until a smooth paste forms. Season with salt and black pepper.

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Cook's Note:

The pesto will taste pretty garlicky, use half basil and half wild garlic for a less garlicky taste! The wild garlic will provide you with a radiant green pesto color and a unique taste, so using plain garlic is just not the real deal here!

Nutrition Facts

578 calories; protein 12.6g; carbohydrates 24.7g; fat 49.8g; cholesterol 13.2mg; sodium 280.9mg. Full Nutrition
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