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Wild Garlic Staples: Oil, Mayonnaise, & Pesto

IvanEats recipe

Wild Garlic Staples: Oil, Mayonnaise, & Pesto

Prep 15 minOriginal: 1
Cooking for
1
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Ingredients

Wild Garlic Oil

Wild Garlic Mayonnaise

Wild Garlic Pesto

Method

Wild Garlic Oil

  1. Heat the neutral cooking oil to 90°C (90°C) in a pot.
  2. Add the wild garlic and parsley, stir, and bring the oil back to 90°C (90°C).
  3. Blend the oil, wild garlic, and parsley using a blender or food processor.
  4. Place a bowl over a larger bowl filled with ice water. Set a fine mesh strainer lined with a straining cloth over the top bowl. Strain the oil and let it cool down completely.
  5. Pour into a jar and store in the fridge.

Wild Garlic Mayonnaise

  1. Add all the ingredients to a bowl or jar (if using a handheld blender) or to a stand blender.
  2. Pulse until the mixture begins to emulsify, then blend until thick, smooth, and creamy. Taste and adjust the salt if needed.
  3. Pour into a jar and store in the fridge.

Wild Garlic Pesto

  1. Lightly toast the pine nuts or hazelnuts in a frying pan, stirring constantly to prevent burning.
  2. Add all the ingredients to a food processor.
  3. Pulse until a fine pesto forms, scraping down the sides as needed.
  4. Pour into a jar and store in the fridge.

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Wild Garlic Staples: Oil, Mayonnaise, & Pesto | IvanEats