Stress-Free Party Prep: Wild Garlic Pesto Recipe

Minimum ingredients, maximum flavour, this light and healthy recipe is sure to impress your guests and elevate any gathering to give it a more restaurant feel.

Ingredients

• 100g (about 3.5 oz) wild garlic leaves, washed and dried
• 30g (1/3 cup) toasted pine nuts
• 50g (½ cup) freshly grated Parmesan
• 120ml (½ cup) extra virgin olive oil, plus more as needed
• Zest of ½ lemon
• Juice of a lemon (to taste)
• Sea salt and freshly ground black pepper, to taste

Method

1. Toast the pine nuts in a hot dry pan first: In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring until golden and fragrant. Set aside to cool.
2. Blend: In a food processor or blender, combine the wild garlic leaves, cooled nuts, Parmesan, lemon zest, and juice. Pulse until finely chopped.
3. Add oil: With the motor running, slowly drizzle in the olive oil until the pesto is smooth but still has texture.
4. Season: Taste and season generously with sea salt. Adjust lemon juice or oil to balance the flavors.
5. Store: Transfer to a sterilized jar and top with a thin layer of olive oil to preserve freshness. Refrigerate for up to 5 days.

Serving Suggestions

• Spoon onto a cheese board alongside soft goat’s cheese, aged cheddar, and crusty bread
• Drizzle over grilled vegetables or roasted potatoes
• Toss through pasta or spread onto bruschetta for a vibrant starter
• Swirl into yogurt or ricotta as a dip

Host’s Tip

For longer storage, freeze the pesto in ice cube trays and transfer to a sealed container — perfect for pulling out small portions for impromptu entertaining.

This is one of many delicious recipes from Orla’s debut book ‘LARDER’, which is available in select Meadows & Byrne Stores.

Products Used:

Jamie Oliver Pinch Pots

Jamie Oliver Super Server

Round Chip & Dip Server

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