How to preserve the wild garlic pesto

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Preserving the fresh and delicious flavour of wild garlic pesto can be a great way to enjoy it all year round. By following a simple technique, you can store your homemade pesto for up to 6 months without losing its taste and nutritional value. In this blog post, we will guide you through the step-by-step process of preserving wild garlic pesto using jars, olive oil, and a water bath. Whether you want to make a big batch of pesto for the winter months or have an abundant harvest of wild garlic that you want to store, this technique will surely come in handy. Let’s get started!

Watch the video:

Prep time: 10 minutes

Preserving process: 6 hours

Servings: 3 jars of wild garlic pesto (500 g each)

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INGREDIENTS:

🌱400 g roasted cashew

🌱8 bunches of wild garlic

🌱300 ml olive oil

🌱2 Tbsp salt

How to prepare:

Add the roasted cashew, wild garlic, olive oil and salt in a food processor and mix until you get a creamy, flavourful paste. 

How to preserve: 

  1. Wash the jars and sterilize them by placing them in the oven at 100 degrees Celsius for about 10 minutes.
  2. Fill the jars with the wild garlic pesto, leaving a little space at the top.
  3. Pour a layer of olive oil over the pesto to seal it and prevent air from entering the jar.
  4. Close the jars tightly and place them in a pot filled with cold water. The water should reach the lids level.
  5. Cover the pot with a wet cloth or a lid and heat it on the stove until the water reaches boiling point.
  6. Once boiling, turn off the heat and leave the jars in the hot water (still covered) for about 6 hours or until the water has cooled down.
  7. After the jars have cooled, store them in a cool place, away from direct sunlight. They can be refrigerated and consumed within 6 months.

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