Ingredients
Scale
Wild Garlic Oil
- 1 liter (4 ¼ cups) neutral cooking oil
- 1 liter (4 ¼ cups) wild garlic, roughly chopped
- 1 dl (⅖ cup) parsley, roughly chopped
Wild Garlic Mayonnaise
- 1 whole egg
- 1 egg yolk
- 1 ½ tsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 dl (⅖ cup) neutral cooking oil
- 1 ½ dl (⅗ cup) wild garlic oil
- Black pepper, to taste
- Salt, to taste
Wild Garlic Pesto
- 100 g (3 ½ oz or ¾ cup) pine nuts or hazelnuts
- 4 dl (1 ⅔ cups) olive oil
- 70 g (2 ½ oz or ¾ cup) Parmigiano Reggiano, grated
- 50 g (1 ¾ oz or ½ cup) Pecorino Romano, grated
- 1 liter (4 ¼ cups) wild garlic, roughly chopped
- 3 dl (1 ¼ cups) basil, chopped
- Juice of ½ lemon
- Sea salt, to taste
Instructions
Wild Garlic Oil
- Heat the neutral cooking oil to 90°C (195°F) in a pot.
- Add the wild garlic and parsley, stir, and bring the oil back to 90°C (195°F).
- Blend the oil, wild garlic, and parsley using a blender or food processor.
- 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.
- Pour into a jar and store in the fridge.
Wild Garlic Mayonnaise
- Add all the ingredients to a bowl or jar (if using a handheld blender) or to a stand blender.
- Pulse until the mixture begins to emulsify, then blend until thick, smooth, and creamy. Taste and adjust the salt if needed.
- Pour into a jar and store in the fridge.
Wild Garlic Pesto
- Lightly toast the pine nuts or hazelnuts in a frying pan, stirring constantly to prevent burning.
- Add all the ingredients to a food processor.
- Pulse until a fine pesto forms, scraping down the sides as needed.
- Pour into a jar and store in the fridge.
- Prep Time: 10-15 minutes per staple