Ingredients
Method
- Make sure you wash wild garlic well to get rid of all dirt and possible insects from the forest.
- After you're done washing wild garlic leaves add them to a big blender, pour in olive oil, and add salt. If you can't fit all the wild garlic in at once, don't worry, you can add it later after the first part is blended.
- Then you just blend it until you get a texture that you like. I like wild garlic in a bit bigger pieces but you easily can blend it into a smooth paste.
- Put wild garlic in clean glass jars and close them well. Store in the fridge and use within a few months.
Notes
You can use less oil. But be aware that oil will make its shelf-life much longer. It's a pretty salty pesto because salt is a preservative. It will make pesto's shelf-life longer, too.