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Image for Recipe - Linguine with Wild Garlic Pesto

Linguine with Wild Garlic Pesto

Image for Recipe - Linguine with Wild Garlic Pesto
  • Time preparation 10 minutes
  • cook time 15 minutes
  • Serve Serves 4

Chef Hayden Groves shows you a simple way to enjoy the UK's annual wild garlic harvest

Recipe by Hayden Groves, provided courtesy of Borough Market
  • 150g wild garlic, tough stalks removed, leaves washed
  • 2 garlic cloves, crushed
  • 75g pine nuts, lightly toasted and cooled
  • 75g parmesan, finely grated, plus extra to serve
  • 150ml olive oil
  • A pinch of caster sugar
  • A few drops of lemon juice
  • 400g linguine

Tear or roughly chop the wild garlic and place in a small food processor with the crushed garlic and a good pinch of sea salt. Blitz to a rough paste, then add the pine nuts and parmesan and pulse again.

Continue blending while you slowly add almost all the oil. Taste, season with salt and pepper. Add a pinch of sugar and the lemon juice.

Transfer the pesto to a clean jar, top with the remaining oil and cover (this can be made in advance and will keep in the fridge for up to a week – just bring it back to room temperature before use).

Cook the linguini in salted water following the packet instructions. Drain, reserving a little of the cooking water. Mix as much pesto as you like into the pasta and add a splash or two of the water until you get the desired consistency.

Serve with a little grated parmesan over the top.

Ingredients

  • 150g wild garlic, tough stalks removed, leaves washed
  • 2 garlic cloves, crushed
  • 75g pine nuts, lightly toasted and cooled
  • 75g parmesan, finely grated, plus extra to serve
  • 150ml olive oil
  • A pinch of caster sugar
  • A few drops of lemon juice
  • 400g linguine

Method

Tear or roughly chop the wild garlic and place in a small food processor with the crushed garlic and a good pinch of sea salt. Blitz to a rough paste, then add the pine nuts and parmesan and pulse again.

Continue blending while you slowly add almost all the oil. Taste, season with salt and pepper. Add a pinch of sugar and the lemon juice.

Transfer the pesto to a clean jar, top with the remaining oil and cover (this can be made in advance and will keep in the fridge for up to a week – just bring it back to room temperature before use).

Cook the linguini in salted water following the packet instructions. Drain, reserving a little of the cooking water. Mix as much pesto as you like into the pasta and add a splash or two of the water until you get the desired consistency.

Serve with a little grated parmesan over the top.

Still hungry? Why not have another course

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