Wild garlic pesto
Delicious mixed with pasta, stirred into a plain risotto at the end of cooking, topping a bowl of summer minestrone soup, or layered inside a lasagne with ricotta. It keeps for a week in the fridge in a jar covered with a layer of olive oil. Or freeze it in little plastic tubs. I always have some ready to defrost quickly for an easy pasta ‘n’ pesto dinner – so much nicer than the pasteurised shop-bought jars.
Recipe: Wild garlic pesto
150g wild garlic leaves
50g basil leaves
75g Parmesan cheese
75g pine nuts
extra virgin olive oil
salt and pepper
- Wash and spin dry the leaves, finely the grate the Parmesan, and lightly toast the nuts in a dry frying pan.
- Briefly blitz leaves, cheese, nuts, a good pinch of salt and a few grinds of black pepper in a food processor, then continue while pouring in oil through the spout. Stop when the mixture is a loose paste. NB You may need to scrape down the insides of the processor bowl once or twice as you go.
- Finish with freshly squeezed lemon juice to taste – probably around a tablespoon – and salt and pepper if needed.