Wild garlic pesto recipe
There's an abundence of wild garlic all over the countryside at the moment – and absolutely in urban areas, too. Here's a delcious pesto recipe you can use with your foraged goodness.
You will usually smell wild garlic before you can see it, so follow its distinctive scent. Rub the leaf between your fingers for garlic wafts aplenty – if you want to just check you're picking the right plant. Pick leaves from far down the stem, preferably from a slope (less in the way of footprints). Garlic lowers blood pressure, is antibacterial and an antiseptic – among other things. It's also absolutely delcious. So, onwards with our pesto recipe.
You will need:
Big handful of wild garlic (washed!)
Small handful of basil
60g of toasted walnuts (or similar)
60g grated parmesan
Zest of one lemon
Juice of half a lemon
Blend in food processor – we prefer to leave it coarse for some texture. Add about 150ml of good quality extra virgin olive oil and mix. Season to taste. Add more olive oil if required. Serve with pasta, bruschetta, tart, roast veg etc.
Good idea is to freeze in ice cube trays and add to dishes as required. If refrigerating, cover with layer of olive oil to preserve.