It’s that time of year again when the wild garlic is in its abundance and just walking anywhere near the stuff will give you a beautiful mild smell of garlic. This recipe works really well with pine nuts too but do remember to toast the nuts first, it really does make that much of a difference.
Journal1 April 2011
Wild Garlic Pesto
Ingredients
- 90g Wild Garlic
- 40g Walnuts
- 30g Shallots
- 150ml Olive oil
- 40g Hard cheese
- 1/2t Salt
- 1/2t Sugar
Method
- Get your foragers hat on and go and collect some wild garlic (leaves only) anywhere apart from by the side of the road. Do give it a wash and remove any big stalks.
- Toast your walnuts for 3-4 minutes
- Dice your shallot/spring onion or chives and add to the processor
- Add the wild garlic, oil and seasoning then blitz for a good 20 seconds
- Cut the walnuts roughly and add to the processor but only pulse once or twice to mix them in.
- Finally grate and add the cheese, your done!
From The Warren, Carmarthen · warrenmanselst.co.uk/journal/wild-garlic-pesto
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