Garden-fresh Wild Garlic Pesto Recipe

Pesto is an easy but delicious way to enjoy your favourite foods, giving you a tasty dish in seconds. This easy to follow wild garlic pesto recipe is perfect for those who want to put their foraging efforts into good use!

Pesto is easy to make from scratch, and the use of fragrant wild garlic will take this beloved sauce to the next level.

Servings: Family of 4

Time: 15 minutes, 2 minutes for prep


You will need:

  • Food Processor
  • Clean jar/container

Ingredients:

  • 1 large bunch of wild garlic
  • 50g parmesan or cheese of choice
  • 150g olive oil (or rapeseed oil)
  • 60g pine nuts
  • A dash of lemon juice
  • Salt to taste
  • Pepper to taste
  • Add a clove or two of garlic if you’re after a garlicky explosion!

Instructions:

  1. Prep the Garlic – Rinse your wild garlic under cold water. If picked from outside of your garden, you want to make sure that its completely clean.
  2. Add Your Ingredients – Put all your ingredients into a food processor or blender. Blitz until smooth. If your processor has a handy hole at the top, add your oil in slow increments rather than all at once to get your desired texture.
  3. All Done! – Now that your pesto is a nice paste-like consistency, pop it into your jar and container and you’re good to go! Add to pasta dishes or on toast as an exciting breakfast spread.

Tips

  • How long does it keep in the fridge?

Keep your wild garlic pesto in an air tight container or jar in the fridge for a max of two weeks.

  • Foraging for wild garlic?

If you’re hunting for wild garlic outside of your garden in a public space, make sure you take the recommended precautions before picking and eating. Take a pocket guidebook with you to help you identify the garlic easily. If it doesn’t smell like garlic, it’s not wild garlic!

Hungry for more? Try another of our other handy recipes!

Delicious Potato Gratin Recipe

Potato gratin is a perfectly creamy and delectable way to spruce up your average potato. It’s also much easier than you think and is bound to become a new favourite in your household.

Servings: Family of 4-6 people

Time: 20 minutes prep and 45 minutes cooking


You will need:

  • Large saucepan
  • Ladle
  • Ovenproof dish

Ingredients:

  • 500ml double cream
  • 500ml milk
  • 8 large potatoes
  • 100g grated cheese
  • Salt
  • Pepper

Instructions:

  1. Pre-heat

    Pre-heat the oven to 190c/fan 170c/gas mark 5

  2. Peel potatoes

    Peel and thinly slice potatoes with a mandolin or sharp knife. Set aside once finished.

  3. Add other ingredients

    Combine 500ml of double cream and 500ml of milk into a large saucepan. Season with salt and pepper and heat on low until the mixture reaches a low simmer.

  4. Layer potatoes

    In an ovenproof dish, spread a layer of potatoes. Ladle over a portion of your cream mixture and sprinkle with a handful of cheese.

  5. Repeat

    Repeat for the second and third layer until you run out of mixture.

  6. Bake

    Scatter your remaining cheese on top and bake for 45 minutes or until the cheese is bubbling and potatoes are nice and browned.


Tips

  • What can you add to this recipe?

Growing your own potatoes was the hard part, if you want to add a little flair to your food try infusing your cream and milk mixture with cloves of garlic and fresh herbs. Just add them to the mixture and discard once they’ve reached a simmer. This will bring a completely new flavour to your dish and show the versatility of homegrown herbs.

  • How long can you store this dish?

Portion and store potato gratin leftovers in a sealed container which can be frozen for up to 2 weeks. Alternatively, you can also store them in the dish they were baked in but ensure to cover tightly with aluminium foil. Heat through thoroughly in the oven before eating.

Check out some of our other blogs:

Homemade herb infused oils

Looking to add something a little special to your dishes? Dip, drizzle or fry these delicious homemade infused-oils and take your meals to the next level. Discover how to make your own garlic & rosemary, basil and chilli infused oils in the comfort of your own home.


Servings: 6

Time: 40 mins – 1 hour


You will need:

  • Jars for storing oil (glass or plastic)

For garlic & rosemary-infused oil:

  • 250ml extra virgin olive oil
  • rosemary sprigs
  • 3/4 fresh garlic cloves

For basil-infused oil:

  • 250ml extra virgin olive oil
  • 6 leaves fresh basil

For chilli-infused oil:

  • 250ml extra virgin olive oil
  • 6 whole dried red chillies
  • 1tsp dried chilli flakes

Instructions:

  1. Clean your herbs

    If you’re picking herbs from the garden, shake the leaves to remove any insets. If you prefer to wash the herbs, allow them to fully dry before starting the process.

  2. Prep your jars

    Thoroughly sterilise your jars before adding in your tasty oils.

  3. Heat up the ingredients

    Place all ingredients for your oil into a medium saucepan and heat gently over a low heat for 20-25 minutes. Warm until hot (but not boiling!).

  4. Cooling time

    Pour the oil into a measuring jug, then leave to cool. Once cool, pour into your jars/containers.

  5. Processing time

    Leave in a cool dry place for one week before use.


Tips

  • How long do infused-oils last for?

These oils have a long shelf life and will usually keep for up to 2-3 months in an air tight container.

  • When do you use infused-oils?

You can use them instead of adding spices or herbs, or adding flavour to vegetables or meats. Also, they are perfect for creating the bases of salad dressings and sauces.

Check out some of our other recipes:

Family-Friendly Fish Pie

Sometimes it can be difficult to feed the whole family and keep everyone happy. This easy to cook dish is the perfect meal for week day dinners and will keep the whole family coming back for seconds!


Servings: Family of 4-6 people

Prep time: 15 minutes
Cook time: 45 minutes


You will need:

  • Large saucepan
  • Medium saucepan
  • Strainer
  • Whisk
  • Oven-proof dish
  • 1kg potatoes
  • 400ml milk + a dash
  • 25g butter + a knob
  • 25g plain flour
  • 4 spring onions
  • 1 handful of peas
  • 1x fish pie mix (320g – 400g worth)
  • 1tsp Dijon or English mustard
  • 1 handful of frozen sweetcorn
  • Half a 25g pack of chives, finely chopped
  • 1 handful of grated cheese

Instructions:

  1. Pre-heat the oven to 200c/fan 180/gas mark 6.
  2. Peel and halve your potatoes and put into your large pot on the stove. Fill with water until it covers the potatoes and bring to the boil. Simmer until soft.
  3. Once your potatoes have cooked, drain using your strainer or pan lid and put back into the pan. Mash thoroughly with a splash of milk and knob of butter. Season well with salt and black pepper to taste. Put to one side before going onto the next step.
  4. Put 25g of butter and 25g of plain flour into your medium pan. Finely slice your 4 spring onions and add those to the pan too. Put on a low to medium heat and stir till the butter has melted. Cook for another 2-3 minutes.
  5. Whisk in 400ml of milk with a balloon whisk or fork. Bring to the boil and stir well to break down any lumps. Cook for a further 3-4 minutes till thickened.
  6. Once thickened, take off the heat and add your fish mix, your mustard, chives, peas, and sweetcorn. Mix together and pour into your oven-proof dish.
  7. Flatten down with a spoon and add your mash potatoes on top. Evenly sprinkle your cheese to the top of the mash layer.
  8. Place in the oven and cook for 25 minutes or until golden brown and bubbling.

Tips

  • What can you add to this recipe?

If you prefer a bit more of a kick to your food, add some chilli flakes to the top of the potato layer before adding the cheese. If you grow your own potatoes, this recipe is perfect for their debut!

  • How long can you store this dish?

Place any leftovers in a sealed container and pop in the fridge for a maximum of two to three days. Alternatively, you can place leftovers in a well-sealed container and put in the freezer for longer keeping. Heat through thoroughly in the oven before eating.

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Tasty pancake toppings for pancake day

Pancake Day is the day before Ash Wednesday and the start of Lent. It is also traditionally the day for eating lots and lots of pancakes! Here are some of our top 10 favourite sweet pancake toppings to avoid flops on Shrove Tuesday.

Pancake toppings

Check out these traditional and tasty pancake topping ideas.

  • Classic lemon and Sugar
  • Fresh Strawberries and Nutella
  • Chocolate, peanut butter & banana
  • Salted caramel sauce
  • Maple syrup with pear
  • Chocolate sauce and cherries
  • Lemon curd & blueberries
  • Peaches and cream
  • Banana, honey & walnut
  • Cinnamon and poached apples

Pancake day tips

Here are some of our top tips for throwing the best pancake day possible.

  1. Make the pancakes in advance

If you have little ones, prep your pancakes, otherwise you feel like a sous chef with your family demanding their next pancake. Pop the made pancakes onto a plate, cover with foil and keep or re-heat over a pan of simmering water. That way you can all sit at the table together and enjoy your fair share along with the family.

2. Leftovers

If you make a few pancakes too many, don’t worry, you can always freeze any spares and take them out when you fancy. Pancakes will keep in a freezer for up to 3 months!

Check out some of our delicious recipes:

Comforting Winter Vegetable Soup

When it’s cold outside, you can’t get much better than a nice, hot bowl of soup to keep you warm. This versatile vegetable soup is the perfect winter time meal, and it’s so easy to make that you can quickly whip up a batch on a weekday for the whole family.


Servings: 6

Time: 30 minutes


You will need:

  • 1 frying pan
  • 1 large pot
  • Blender (optional)
  • 1 tbsp vegetable oil
  • 1x parsnip
  • 2x carrots
  • 6x potatoes
  • 2x spring onion
  • 1x celery stalk
  • 700ml vegetable stock
  • 2 garlic cloves (minced)
  • 1 tsp grated ginger
  • sprig of rosemary
  • Salt & pepper (to taste)

Instructions:

  1. Fry up the veg

    Chop and fry the vegetables and potatoes in a frying pan with the oil for a few minutes until the vegetables begin to soften and go pale.

  2. Add flavour

    Once the vegetables have softened, add in garlic, ginger and season well.

  3. Simmer

    Transfer the veg into a large pot, cover with the stock and simmer for 10-15 mins until the veg is tender.

  4. Blend

    Blend until smooth (or don’t if you prefer a chunky soup), then season with rosemary and serve.


Tips

  • What can you add to this recipe?

You can make this vegetable soup your own by adding in different vegetables (e.g. cabbage or onions), fresh or dried herbs (basil, thyme, oregano) or add red pepper flakes for a spicy kick.

  • How long can you store soup?

Stick your soup in a sealed container in the refrigerator and it will keep for three to four days. 

Try out some of our other winter recipes:

Irresistible White Chocolate and Cranberry Cookies

After Christmas, it’s normal to have plenty of leftovers from all those lovely dinners and desserts. This recipe is perfect for those with a sweet tooth that might have some cranberries in the fridge leftover from homemade sauces. A particular win for those who love cranberries and white chocolate. Give it a whirl!


Servings: 12

Time: 35 minutes


You will need:

  • 1 small pan
  • 1 large mixing bowl
  • 1 small mixing bowl
  • Electric mixer or whisk
  • Baking tray
  • Baking paper
  • Wooden spoon
  • Wire rack for cooling

Ingredients:

  • 135g unsalted butter
  • 1/2tsp of vanilla extract
  • 75g light brown soft sugar
  • 75g caster sugar
  • 1 large egg
  • 1/2tsp bicarbonate of soda
  • 1/4tsp ground ginger
  • 180g plain flour
  • 150g white chocolate drops or a chocolate bar cut into chunks
  • 75g dried cranberries

Instructions:

  • Step 1
    Gently heat the butter on the hob until melted and pour into your large mixing bowl. Add the vanilla extract, both sugars and the egg and mix until smooth.
  • Step 2
    In a separate bowl, add the flour, ginger, bicarbonate of soda and then slowly add the butter while mixing. Use an electric mix if too thick to stir by hand.
  • Step 3
    It’s now time to add the chocolate and cranberries. Put them into the same bowl as your cookie mixture and combine. Put in the fridge for two hours before baking.
  • Step 4
    Preheat the oven to 170C, fan 150C, gas mark 3. Once you’re cookie dough has come out of the fridge, prep two to three baking trays with baking paper and separate your dough into small balls by rolling them in your hands. Place on the trays evenly spaced apart.
  • Step 5
    Time to bake! Put the trays into the oven and bake for 15-20 minutes, until the cookies have settled and become a nice golden colour. Keep them on the tray for 5 minutes when first taken out of the oven, then move onto the rack to cool down fully. Enjoy!

Baking Tip

  • Use Fresh Cranberries

Fresh cranberries are a lovely touch when baking these beauties. Although you can use normal dried cranberries from a packet, if you grow your own cranberries then this is the perfect recipe to try them out.

Liked this recipe? Try something different

Fabulously Festive Cranberry Sauce Recipe

We don’t know about you, but Christmas dinner just isn’t complete without a side of cranberry sauce ready and waiting on the table! This delicious cranberry sauce recipe is not only easy, but it tastes amazing too. Give it a go throughout this festive season.


Servings: 8

Time: 15 minutes


You will need:

  • 1 small pan

Ingredients:

  • 250g fresh or frozen cranberries
  • 100g light muscovado sugar
  • 100ml orange juice (carton is fine)

Instructions:

  • Step 1
    On a medium heat, add the orange juice and light muscovado sugar to your pan and stir to combine. Bring mix to boil.
  • Step 2
    Add your cranberries and let stew until soft and tender, but are still holding their shape. This will take around 5-10 minutes depending on whether you use frozen or fresh berries.
  • Step 3
    Take off the heat once the cranberries are soft but slightly intact. The sauce will thicken when cooling. Will keep well in the fridge for a week. Warm up to room temperature before serving.

Tips

  • Is there a difference between using fresh cranberries or frozen?

The only difference between fresh and frozen cranberries can be seen in the time it takes for each to get soft and tender when simmering. If using frozen cranberries, the process may only take 5 minutes, whereas using fresh berries may take longer (8-10 minutes). Its all just personal preference!

  • Should the sauce be made to use on the day?

This sauce can be kept within the fridge for up to a week. Keep in a tight lidded container to remain extra fresh! Remove on the day of your dinner and leave on the side to achieve a room temperature before serving.

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Simple Herb and Garlic Roast Potatoes

Nothing says crowd-pleaser like a dish of crispy roast potatoes. With the holiday season on the horizon, these tasty, rosemary roast potatoes are the perfect dish for bringing the family together for an unforgettable meal.


Servings: 5

Time: 1 hour


You will need:

  • Large pot
  • Small saucepan
  • Roasting oven dish
  • 13 Maris Piper potatoes (Red, Russet or Yukon Gold also work)
  • 1 teaspoon baking soda
  • 60 ml extra-virgin olive oil
  • 1 tbsp – garlic cloves, crushed. 
  • 1 tbsp – freshly chopped rosemary 
  • 1 tbsp – freshly chopped parsley
  • Pinch of salt
  • Fresh ground black pepper
  • Pinch crushed chilli flakes

Instructions:

  1. Preheat

    Preheat oven to 220°C.

  2. Bring to a boil

    Fill a large pot with water and bring to a boil. Add in salt, baking soda, and potatoes, and stir.

  3. Boil Potatoes

    Reduce heat to a simmer, and cook for 10 minutes after returning to a boil. Check the potatoes are cooked by piercing the potatoes with a fork. If they are easily pierced, they’re done.

  4. Fry up the herbs

    Combine olive oil, rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.

  5. Coat the potatoes

    Strain the oil over the potatoes. Add salt and pepper to taste, and mix.
    Shake the pot that the potatoes are in to loosen the outer layer of the potatoes. This will ensure extra crispiness.

  6. Roast

    Transfer potatoes to a large baking sheet and roast for 30-35 minutes.

  7. Finishing touches

    Once your potatoes have browned and are nice and crisp, they’re ready to take out of the oven. Transfer to a bowl and season with more rosemary, salt and pepper.


Tips

  • What are the best potatoes for roasting?

You can use ANY kind of potato for roasting! From white potatoes, red potatoes, baby potatoes, russets, to roasted sweet potatoes, whichever potato you choose will make for delicious roasties.

  • What goes with roast potatoes?

Roast potatoes are a staple side dish for many meals. These mouth-watering rosemary roast potatoes pair perfectly with a roast joint (beef, lamb), roast chicken, grilled fish, as well as roasted vegetables.

Check out some of out other recipes!

Peaceful Passionflower Tea Recipe

passionflower tea herbs

Passionflower tea is warm and inviting on cold winter nights, especially for those who struggle to settle their minds in the evening. Praised for its anxiety reducing properties, the passionflower is said to promote a healthy sleeping pattern and calm those who struggle with hyperactive anxiety.

Said to have been used by native American tribes as a sedative, passionflower tea is worth a try for those who desire more sleep.


Servings: 1 serving

Total Time: 35 minutes


You will need:

  • Your favourite mug
  • A plate
  • Kettle
  • Strainer

For the tea:

  • 1-2 tsp of dried passionflower
  • 1 cup of water

Instructions:

  1. Let Stew

    Put your measured dried passionflower herbs into your mug and fill the mug with hot water. Place a plate over top of the mug and let the herb excrete its natural flavours and oils. Let sit for 20 to 30 minutes. When the time has passed, strain out the loose herb and enjoy!


Tips

  • If you struggle with high-functioning anxiety, drinking this tea 3-4 times a day can make a huge difference.
  • If you’re not too keen on the taste, add a squirt of honey for a sweeter kick.
  • Drink your tea an hour or two before bedtime to feel the full effect.

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