Wild garlic is abundant in Spring time. It is often found growing in the watery shade of woodland areas, and will make itself known by its distinctive scent and beautiful flowers. This simple recipe for Wild Garlic Pesto can be used in many dishes, but here we’ve paired it with fregola and asparagus – a Spring time classic.
Serves 2
- 150g wild garlic (washed thoroughly and chopped roughly)
- 50g parmesan or vegan alternative, finely grated
- 1/2 lemon (zest and juice)
- 50g pine nuts
- 150ml rapeseed oil
- 150g fregola
- Bunch of asparagus
- Extra parmesan (for grating at the end)
Blitz the wild garlic, parmesan, lemon zest and juice, and pine nuts in a food processor until it forms a rough paste.
Slowly add the oil and season to taste with salt and pepper.
Meanwhile, bring a pan of salted water to the boil and cook the fregola according to packet instructions.
Steam the asparagus over the fregola pan for 4-6 minutes depending on the thickness of the stalks.
Drain the pasta, retaining a little bit of the cooking water, and stir in enough pesto to coat the fregola. Serve with the asparagus, and a good grating of parmesan on top.
Note: the wild garlic pesto will keep in the fridge for up to 2 weeks.
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