Monday, June 3, 2013

Recipe: Wild Garlic Pesto

Since the weather seems to finally picking up, me and Brendan (the boyf!) went on a lovely picnic the other day (nice and simple- ham, emmental and dijon mustard rolls, fruit and cream, sparkling elderflower! lovely!) and we found out that one of our local parks has a load of wild garlic growing in it! This is great news, as normally i have to trek all the way up to Bath University to pick round their forest, which is a bit of a mission really. As expected, this is a very strong and garlicky pesto- but it's quite fragrant and very delicious too. It's not one of those sort of pesto's that you would eat with chunks of ciabatta, but it's very good mixed into sauces, in marinades, and stuffed into things! I make my "traditional pesto" using the same recipe as this- with fresh basil instead of wild garlic and adding 1 clove of garlic.

Wild Garlic Pesto (makes 6 servings)
200g wild garlic leaves
100g pine nuts, toasted
30g grated parmesan
165ml good olive oil (or more depending on how “loose” you want the pesto)
Salt, pepper and sugar to taste

1. Blitz all the ingredients together in a food processor/ with a hand blender. Season to taste, garnish with wild garlic flowers if desired, and serve!

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