Wild Garlic Pesto Taglierini
with an egg yolk
It’s lovely to substitute wild garlic in for basil in this pesto whilst it’s in season. If you prefer it less garlicky, you can swap out roughly 30g of the wild garlic for fresh parsley, for a more toned down version. I use the smaller, young wild garlic leaves rather than the older ones from the plants that are already in bloom.
If you want to make fresh taglierini yourself, just follow the recipe and method for fresh pasta in this recipe here using type 00 flour, and set your pasta machine to a very narrow setting suitable for taglierini pasta when you come to rolling out and slicing up the dough. Otherwise, you can also use dried taglierini.
I used my Uncle Tom’s cold-pressed extra virgin olive oil from his grove in Abruzzo for this recipe, which has a beautifully low acidity and a delicious pepperiness that complements the wild garlic. This dish is all about natural flavours and simplicity, showcasing some of nature’s finest.
Makes approximately 215g pesto (or enough for 3-4 portions)
