Tag Archives: wild garlic pesto

Recipe: Cheese and Wild Garlic Pesto Twists

Each spring the woodland footpaths here abouts are fringed with wild garlic. I often pick a handful of leaves on my morning dog walks. Sometimes if I’ve got some time on my hands, I’ll pick enough to make a jar of wild garlic pesto, if I make enough of it, I’ll freeze some for later in the year. Wild garlic pesto is a potent thing, and should be consumed with caution, especially if you’re planning a hot date later that evening.

If you’ve got a couple of tablespoons of wild garlic pesto going spare, then these cheese and wild garlic pesto twists are a simple but excellent way to use the pesto. If you have no wild garlic pesto at all, then they’re just as good with regular pesto.

Recipe: Cheese and Wild Garlic Pesto Twists

It’s pretty straightforward and if they’re keen to get involved, it’s a fun thing for kids to get stuck into making too.

Cheese and Wild Garlic Pesto Twists

You will need:
Wild garlic pesto, about 1-2 tablespoons
1 sheet of ready rolled puff pastry
50g grated cheddar cheese
1/2 a ball of mozzarella, torn into small pieces
Melted butter to brush over

To make your Cheese and Wild Garlic Pesto Twists:
Pre-heat your oven to 200c. Line a baking tray with baking parchment and assemble your ingredients.

Lay out your puff pastry sheet and cut it in half down the middle lengthways. Spread your wild garlic pesto over one of the halves and sprinkle the cheddar and mozzarella over the top.

Lay the other piece of pastry over on top of the pesto and cheese; press down gently and then using your fingers, pressing around the edges to seal them together. Cut into 8 strips widthways and when you lay them in the baking sheet, twist them. Make sure there’s space between them as they will spread out a little in the oven.

Recipe: Cheese and Wild Garlic Pesto Twists

Brush each one with melted butter and bake for 15 minutes or so in your pre-heated oven. They should be nicely browned and some of the cheese may have escaped and bubbled a bit. This only makes them more delicious.

Once baked, remove them from the oven and leave them to cool on the baking paper. The cheese will make them soft and prone to flopping and breaking unless you leave them to cool before moving them.

The finished twists make an excellent lunch with a pile of nice salad, or a great on the go snack for busy people. I usually bake two batches of these (double the quantity) because once they’re cool, they seem to disappear very quickly – always a good sign!

If you enjoyed this, you might also like to try this wild garlic focaccia or these wild garlic and cheese scones.

Recipe: Cheese and Wild Garlic Pesto Twists

Recipe: Easy Wild Garlic Pesto

Each spring the woodland footpaths here abouts are fringed with wild garlic. I often pick a handful of leaves on my morning dog walks. Sometimes if I’ve got some time on my hands, I’ll pick enough to make a jar of wild garlic pesto. It’s a pretty simple thing to make and it stores well in the fridge. It’s also excellent to use in all kinds of dishes, not just your standard pasta with pesto.

Recipe: Easy Wild Garlic Pesto

I have all kinds of kitchen gadgets, but for pesto for some reason (I think possibly because it’s usually a small quantity) I use my nutribullet to whizz it all up. I like to add some fresh parsley to my pesto, I just really like parsley. You can leave it out if you prefer.

Easy Wild Garlic Pesto

Ingredients
200g wild garlic leaves, washed
50g fresh parsley, roughly chopped
50g parmesan, finely grated
1 garlic clove, finely chopped or grated
½ lemon, zested and juiced
50g pine nuts or walnuts, toasted
200ml good olive oil
Salt and pepper to taste

Recipe: Easy Wild Garlic Pesto

To make your wild garlic pesto:
Rinse and roughly chop your wild garlic leaves. Put all the wild garlic, parsley, parmesan, garlic, lemon zest and juice and the toasted nuts in your blender or nutribullet, add the oil a bit at a time and whizz it all up until it’s chopped up and combined. Don’t use all of the oil, you’ll need a tablespoon or two for the top of the pesto.

Taste the pesto and season to taste, feel free to add a bit more lemon juice if you feel it needs it. I felt like I added a lot more salt than I imagined I’d need to, so don’t feel you need to be too frugal with the salt shaker.

Pour the wild garlic pesto into a clean jar and top with the remaining oil. The pesto will need to be used fairly quickly, ideally within two weeks.

If you enjoyed this, you might also like to try these wild garlic pesto twistswild garlic focaccia or these wild garlic and cheese scones.

Recipe: Easy Wild Garlic Pesto