Garlic Flower Pesto

The recipe is for the Pesto I made and posted on Instagram using Garlic Flowers/Scrapes.

This pesto is lovely and rich in flavour. It is strong however, because of the garlic flowers so if you prefer milder pesto you would probably like this one to use in cooking rather than as a dip. It adds fantastic flavour to any recipe and is really simple to make.

Ingredients -

2/3 of a cup of Garlic Flowers (not cooked however you could cook them to lessen the flavour if you prefer)

1/4 of a cup of raw nuts (I made one batch with pine nuts and one with cashews but any type of nut you prefer is fine)

1/3 of a cup of Extra Virgin Olive Oil

2 tablespoons of Lemon juice

1/3 of a cup of Parmesan Cheese (or cheese replacement if you are dairy free)

2-4 tablespoons of water

Sea salt and pepper to taste

Remove the bulbs from the garlic flowers and finely chop the stems. Squeeze the juice from the lemon. Mix the chopped garlic stems, nuts, lemon juice, grated Parmesan cheese and salt and pepper together in a blender or food processor then slowly add in the olive oil. Pour into clean jars and store in the fridge. Its as simple as that. They also make lovely presents.

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