Updated: Jul 17
Spring is a beautiful time for foraging. Wild garlic grows abundant in wet woodlands across Europe and North America and can be harvested from March to June. It is the perfect ingredient for pesto with a strong garlic flavour and aroma with sweet-grassy notes. Bring some freshness to your plate, go out and connect with nature!
This recipe makes 4 portions
300g (10.6oz) of Rigatoni pasta cooked al dente
100g (3.5oz) of wild garlic leaves
150g (5.3oz) of extra virgin olive oil
50g (1.7oz) of finely grated Parmigiano-Reggiano cheese plus extra for garnish
50g (1.7oz) of pine nuts
1 garlic clove
juice and zest of one orange
salt and black pepper to taste
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1. To make pesto use a food processor. Blend together wild garlic leaves, olive oil, grated Parmigiano-Reggiano cheese, pine nuts and one garlic clove. Once ready adjust the seasoning with salt and black pepper.
2. Mix pasta with a couple of tablespoons of pesto and orange juice and zest, transfer to a bowl and grate fresh Parmigiano-Reggiano on top, serve straight away or enjoy cold for a slightly different flavour. I highly recommend a glass of red wine to go with it. Smacznego!
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Don't forget to check out this foraging knife!