Wild Garlic Pesto | Elizabeth Haigh

Recipe: coming soon
/ kaizen_house
/ the_modernchef
/ steele_haigh
Thanks for the music...:
&ME - Solaris

[@marcusjackson4148]

Ok so I decided to watch some more of your videos after seeing your appearances with Uncle Roger and I'm already glad that I watched this video because I never knew that covering pesto in a coat of oil helps preserve it. So that's why I couldn't keep a jar of pesto in the refrigerator for more than a week. Thanks!

[@Jeff_PNW]

Same reason I subscribed to this channel. I haven't watched all of her older videos yet, but so far everything Liz makes looks amazing.😋 As far as I'm aware, wild garlic doesn't grow here in the PNW. But I do grow my own garlic and basil, so I make lots of pesto for use throughout the year. Pesto freezes very well, and it will keep indefinitely in the freezer. I measure 1/4c & 1/2c portions into ziplock snack bags, squeeze all of the air out before sealing, then those get packed into larger freezer bags, labelled & dated. Whenever I need pesto I simply pull some out of the freezer. Once thawed it still tastes exactly like when I made it fresh.

[@19rekha19]

Is it ok if its wet while grinding ? I left the leaves overnight to dry. Is this ok?

[@AuntieLiz]

Rekha J Yes fine either way. Best to be dry - use a salad spinner and a dry tea towel or cloth to help dry. You want to avoid the leaves being very wet or you’ll end up with a water and oil mix.

[@ThahaFahatAfanI]

After she blown up by algorithm and by uncle Roger's weejio Fuiyoh!

[@HappyHungryHibby]

Hey, great insight on Wild Garlic pesto recipe, great editing style! Very inspiring to me, as I’ve only just started my new channel. I’ve subscribed & it would be great to get some feedback on my channel too, as I’ve also published a video on Wild Garlic & made this pesto. Great to have a community network and share insights

[@AuntieLiz]

Thanks James. Appreciate the comment. Just watched your pesto video, good stuff giving wild garlic more airtime. Like the foraging content, well done.

[@HappyHungryHibby]

Kaizen House thanks Elizabeth! Love the tip with layering olive oil on top. There is so much you can do with wild garlic. I’m going to do a video on doing a mayonnaise and pickle/ ferment the heads. What do you also recommend to forage?

[@JorickTube]

Do you live underneath a club?