This stuff is GOOD. It’s probably the best way to preserve wild garlic. I chose to use walnuts here because their flavor wouldn’t overpower the rest the way other nuts might – plus I always have a whopping lot of walnuts on hand (a neighbor gives me bagfuls to shell).
4 cups coarsely chopped wild garlic leaves
½ cup (2 oz.) sunflower seeds or walnuts (raw or toasted)
½ cup (2 oz.) grated parmesan cheese
1 tsp. finely grated lemon zest
½ cup olive oil
¼ tsp. salt
Blend the garlic leaves in a food processor until finely chopped. Add the walnuts, then the cheese and the lemon zest, pulsing after each addition until the mixture is finely chopped. Blend in the olive oil. Season with the salt. Transfer to a 1-cup (250 ml.) container, and smooth the top. Pour a thin film of oil over the pesto to keep it fresh and green. (Replenish this olive oil layer after each use) Refrigerate for up to 2 months.
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