Friday, 30 March 2012
Wild Garlic Pesto
When we walked in the woods a few weeks back, there were just the beginnings of life appearing on the woodland floor.
Back again just a fortnight later and the area is completely transformed. Bluebells are unfurling on the outskirts, away from the shade of the trees and huge swathes are carpeted in the lush green of the wild garlic. As you brush through or crush the leaves underfoot the air is filled with the heady aroma of garlic.
Now is the perfect time to forage wild garlic and both the leaves and the frothy white flowers are delicious to eat.
I whizzed up a batch of wild garlic pesto last night which should keep for a couple of weeks in the fridge. It makes a delicious fresh accompaniment to pasta; a great pizza topping, or simply eat it with fresh crusty bread.
In a pretty jar with a ribbon it also makes a thoughtful handmade gift.
Use your favourite recipe for regular pesto, but omit the chopped bulb garlic and replace the basil leaves with wild garlic leaves. Pesto can be made with either pine nuts or walnuts, but I opted for a mixture of the two and also added some pumpkin seeds to make sure it was super green!
200g nuts - pine nuts, walnuts or a combination
large handful of fresh wild garlic leaves
small pinch of salt
olive oil (add until the pesto becomes loose - approx 4 tablespoons)
handful of freshly grated Parmesan cheese
Whizz up the nuts and leaves in a food processor until finely chopped.
Add olive oil a bit at a time and continue blitzing until you've reached your desired consistency. Season to taste.
Stir in the grated cheese. Then transfer to a sterilised jar. Add a slick of olive oil on the top to preserve it.
Hop on over to Red Ted Art to find more fabulous gifts for him.