Wild Garlic Nut Free Pesto – Broighter Gold Rapeseed Oil

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Wild Garlic Nut Free Pesto

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I love this time of year (March) when you can go out for a walk and just find wild garlic.  I know where to go locally now and the taste and smell is amazing.  I never knew what it was a few years ago, now I make it my point to get out and make lots of pesto and freeze it in ice-cube trays.  So when I just want a handy tea for one, I just bring out one little cube and add it to my pasta, potatoes, make a dressing, or cheese!
This is very simple, and really once your start making it you wont need a recipe - I just go on taste these days, but a recipe is nice for anyone starting out.
So here is what I do - others may do it differently but this is my take on Nut Free Pesto! Add nuts by all means but my husband has a nut allergy so that is why all of of recipes are without nuts!
  • 100g Wild Garlic Leaves (Wash well before use & pat dry)
  • 50g Parmesan Cheese
  • Salt and smoked black pepper
  • 130g sunflower seeds or pumpkin seeds
  • 15ml Broighter Gold Lemon Rapeseed Oil
  • 40ml Broighter Gold Basil Rapeseed Oil
  1. I add my (washed) garlic leaves, sunflower seeds and a little oil to the mixer.  Blast for a second, then see how the texture is. 
  2. Add some more basil oil, then a little lemon oil, season with salt and pepper.  Don't forget that your Parmesan cheese is salt as well, so it will depend on how salty you like it. 
  3. Grate your Parmesan fresh (this is one short cut I don't take).  Add your cheese and stir it into your mixture.
  4. By this stage you will be eating more than you will want too be!
  5. tasting is key, and do it slowly with the ingredients.
Once it is made, I make enough so I can freeze for another day. Use ice-cube trays, add a little into each for a portion.  It freezes really well then bag off into a plastic bag and use as and when you need it.
Cooks Tip!
A little magi mix is great or Nutribulit (making it by hand is very nice but I don't have the time for all that!) Also please go slowly with your oil, because some people like the consistency of pesto to be chunky and others runny so work with the oils and use to what you prefer yourself.



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