Recipe: Wild Garlic and Chilli Pesto

Last year we posted a recipe for Stuart's Homemade Pesto. And it went down a storm! So this year we have another pesto recipe for you using an amazing seasonal ingredient. Wild garlic. And what better way to store your pesto than in Sen5es range of affordable glass jars.


Introducing Sen5es wild garlic and chilli pesto featuring The Somerset Chilli Co!


It's spring here in the UK and it's the perfect time to get out in nature and forage for some produce. At around March to April the wild garlic starts to appear in the woodlands around the UK. So now is the perfect time to get outside, pick some fresh produce and make some tasty wild garlic pesto.


This recipe is for a spicy wild garlic pesto using The Somerset Chilli Co's Peach Ghost Chilli Oil. You can make it with another chilli oil or with just plain olive oil if you don't want it spicy.


wild garlic and chilli pesto

Wild Garlic and Chilli Pesto

Featuring The Somerset Chilli Co's Peach Ghost Chilli Oil

This recipe will fill roughly 2 of our 125ml round jar. You can use as much or as little chilli oil as you like. If you don't want to use chilli oil simply replace it with a vegetable oil.


Ingredients

  • 60ml Oil mix. 75% olive oil and 25% Peach Ghost Chilli Oil.

  • 100g Wild garlic

  • 60g Pine nuts

  • 60g Parmesan cheese or vegetarian alternative.

  • Salt and pepper to taste

  • Lemon juice to taste

Equipment

  • A pestle and mortar or a food processor.

  • A couple of glass jars (like our 125ml round jar)

  • A chopping board and a sharp knife.


Wild garlic pesto recipe
We used a blender to create our pesto.

Method

  1. Wash your freshly picked wild garlic and loosely chop up the leaves.

  2. Add in to your blender and blitz slightly.

  3. Add your parmesan or vegetarian alternative and blitz a little more.

  4. Add the pine nuts (which can be very lightly toasted first) to the mixture and blitz again.

  5. Start adding your oil mixture until you get the consistency you desire.

  6. Add salt, pepper and lemon juice to taste.

  7. Then simply jar it up and keep in the fridge until you are ready to use it.

Alternatively instead of using a food processor you can use a pestle and mortar.


Again don't forget to sterilise your glass jars before use as it will help your pesto last longer. Check out our blog with our top tips for sterilising glass jars and bottles.


Wild pesto and chilli oil pesto
Our wild garlic and chilli pesto using The Somerset Chilli Co's Peach Ghost Oil.

Foraging for Wild Garlic


Being out in nature is good for your soul. And foraging is a great excuse to get out of the house and find some fresh ingredients.


Foraging is a great way of getting ingredients for your recipes. Just be careful when you are doing it and make sure you are picking the correct plant. Make sure you aren't trespassing on somebodies land. And try not to ruin the natural environment where you are picking from.


When you get your wild garlic home. Make sure you wash it thoroughly to get rid of any bugs and dirt. If you pick too much you can always freeze it to use later. Or give some to your friends and family for them to use!


wild garlic
Wild garlic in our local woods

What do you think of our latest recipe? Will you be heading out in the sunshine this weekend to pick your own wild garlic? It's perfect for using in a whole load of recipes. It's also a great adventure to share with kids. So put your boots on and get out and explore nature!


If you make your own wild garlic pesto. We'd love to see your creation. Make sure you tag us in any social media posts and follow us for more updates! You can also follow us on Instagram and Facebook. Be sure to tag us in all your awesome product shots and use the hashtag #sen5esbottles. We love seeing our products in the wild!


All the best


The team at Sen5es

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