Wild Garlic Pesto
Foraging for wild garlic leaves and making your own homemade pesto has got to be my favourite time of year! Why not take the kids out for a lovely Sunday walk in the woods and get them involved in the process of making the pesto from scratch. This is so delicious when mixed with freshly cooked pasta or baby boiled potatoes. Also make a yummy thoughtful gift.
- Thoroughly wash the wild garlic leaves in cold running water and ensure to remove any twigs, bugs, ivy or other leaves that are not wild garlic.
- Dry the leaves in a towel.
- Place all the ingredients in a blender and blend well for 20 seconds, using a spatula, clean down the sides of the bowl and blend for a further 20 seconds. Check for seasoning and adjust if needed.
- Place into a large clean jar (or 2 small jars), cover and refrigerate.
- Use within 2 weeks!
- If wild garlic is out of season (mid march to may), you can substitute it for basil, spinach, carrot tops, nettles or kale.
- To get a bright green pesto, blanch the leaves in boiling water for 3 seconds and immediately immerse into iced cold water and leave for 5 minutes. Squeeze all the water out of the leaves and proceed with the recipe.
- 150g wild garlic leaves
- 50g Grated parmesan
- Juice of ½ lemon
- 50g lightly toasted pine nuts
- 150ml rapeseed oil
- 1 clove garlic
- Pinch of sea salt
- Cracked black pepper.