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:
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!
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.
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.
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.
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!
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.
Check out these traditional and tasty pancake topping ideas.
Here are some of our top tips for throwing the best pancake day possible.
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.
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!
Its raspberry season, so what better time to make a deliciously decadent raspberry cheesecake? This rich and tasty no-bake cheesecake is incredibly easy to make, so it’s the perfect dessert to whip up on a weekday to impress the family without putting in loads of effort.
Combine most the raspberries (leave some for decoration later), sugar and lemon juice/zest in a saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour into a heatproof bowl and cool in the fridge.
Make the base
Crush the digestive biscuits into a fine crumb (it should look like sand). Melt the butter on a low heat on the hob until it becomes liquid. Take off the heat and stir in the crushed biscuits until combined. Transfer the mixture into the cake pan and press the mixture into the bottom of the pan with a spoon to form the cheesecake base. Chill in the fridge for 1 hour.
Make the filling
Place white chocolate in a heatproof bowl and place over a pan with simmering water. Melt over low heat. In a large bowl mix the double cream and cream cheese until smooth (use an electric whisk if preffered). Add powdered sugar, and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
Arrange the cheesecake
Pour the filling over the prepared base, use a spatula to spread it evenly. Cover the cake pan in cling film and chill the cheesecake in the fridge for 6 hours (or overnight).
Decorate and serve
After the cheesecake has chilled, drizzle the coulis over the cheesecake and top with the remaining raspberries. Now you’re cheesecake is ready to serve!
Make it the day before you want to eat it – this cheesecake needs around 6 hours (up to overnight) in the fridge to chill and set.
To create a raspberry swirl effect in your cheesecake, after pouring the filling onto the base, pour some of the coulis onto the hot filling and use a chopstick to swirl the coulis into the filling.
For an extra zingy taste, add a teaspoon of lemon juice into your cheesecake filling.
If you’re harvesting your own raspberries this autumn, remember to pick on a dry day, then either use them fresh or freeze them for later use.
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