Wild Garlic Pesto Pasta (Printable)

Vibrant spring pasta with fragrant wild garlic pesto, pine nuts, and Parmesan for fresh, lively seasonal flavors.

# What You’ll Need:

→ Wild Garlic Pesto

01 - 2.6 ounces wild garlic leaves, rinsed and patted dry
02 - 1.8 ounces toasted pine nuts or walnuts
03 - 1.8 ounces freshly grated Parmesan cheese
04 - 1 garlic clove, peeled
05 - ⅓ cup plus 1 tablespoon extra virgin olive oil
06 - Juice of ½ lemon
07 - Salt and black pepper, to taste

→ Pasta

08 - 14 ounces dried pasta (spaghetti, linguine, or penne)
09 - Salt, for pasta water

→ Optional Garnish

10 - Extra grated Parmesan
11 - Freshly cracked black pepper

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of starchy pasta water before draining.
02 - While the pasta cooks, place the wild garlic leaves, toasted pine nuts, grated Parmesan, and garlic clove into a food processor. Pulse several times until the ingredients are roughly chopped and combined.
03 - With the processor running continuously, slowly drizzle in the olive oil until a smooth, vibrant green paste forms. Add the lemon juice and season with salt and black pepper to taste.
04 - Add the drained pasta to a large bowl or back into the pot. Spoon the wild garlic pesto over the pasta and toss thoroughly, adding splashes of the reserved pasta water as needed to achieve a silky, even coating.
05 - Divide among serving bowls immediately. Finish with extra grated Parmesan and freshly cracked black pepper if desired.

# Expert Suggestions:

01 -
  • The pesto comes together in about five minutes with a food processor and zero cooking.
  • It tastes like spring in a bowl, bright and garlicky in a way that fills your whole kitchen.
  • You probably already have most of the ingredients in your pantry right now.
02 -
  • Wild garlic has a very short season, often just a few weeks in spring, so grab it when you see it and do not hesitate.
  • Leftover pesto will keep in a jar in the fridge for up to three days, pressed under a thin layer of olive oil to stop it oxidizing.
03 -
  • Pat the wild garlic leaves bone dry before processing, because even a little extra moisture makes the pesto separate instead of emulsify.
  • Add the olive oil in a slow, thin stream rather than all at once, and you will get that velvety, luxurious texture every single time.

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