Tips for Perfect Wild Garlic Pesto Pasta
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Rinse wild garlic well to remove forest debris.
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Blanch leaves briefly for milder flavour (optional).
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Toast pine nuts for added depth and aroma.
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Use high-quality olive oil — it makes a difference.
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Blend pesto to your preferred texture — chunky or smooth.
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Don’t overcook pasta; al dente holds sauce better.
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Stir in pasta water gradually to loosen the sauce.
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Add crème fraîche or cream for extra richness.
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Top with extra cheese and nuts for texture.
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Store leftover pesto in the fridge with a layer of oil on top.
Serve It With Suggestions
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Rocket or arugula salad with lemon dressing
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Garlic focaccia or crusty sourdough
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Grilled asparagus or courgette ribbons
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A glass of crisp Sauvignon Blanc
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Poached eggs on top for a protein boost
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Roasted cherry tomatoes
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Chilled sparkling water with lemon
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Freshly grated lemon zest
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Extra wild garlic leaves, finely chopped
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Parmesan crisps or shavings
FAQ's
Q: Can I use wild garlic raw in pesto?
A: Yes — its flavour is bold but smooth enough to use raw.
Q: What if I can’t find wild garlic?
A: Try a mix of spinach and garlic chives as a substitute.
Q: Is this recipe vegetarian?
A: Yes — use vegetarian Parmesan if strict.
Q: Can I freeze wild garlic pesto?
A: Absolutely — portion into ice cube trays and freeze for later use.
Q: How long does wild garlic pesto last in the fridge?
A: Up to 5 days, covered and topped with a thin layer of oil.
Q: Is wild garlic the same as garlic chives?
A: No — they’re different plants but have a similar garlicky taste.
Q: Can I use nuts other than pine nuts?
A: Yes — try walnuts, almonds, or sunflower seeds.
Q: Can I make this vegan?
A: Use plant-based cream and vegan hard cheese.
Q: Should I cook the wild garlic first?
A: It’s optional — raw keeps the flavour stronger and greener.
Q: Is wild garlic safe to eat raw?
A: Yes — just ensure it’s properly cleaned and foraged responsibly.
