Wild Garlic Pesto

[David K 172]

There is not much to be foraged this time of year, although I have been picking Dandelions for wine making and finding the odd Morel and St George's mushroom. however the local woods are now full of Wild Garlic, its very nice finely shredded into your salad but makes a great alternative to Basil to make a pesto to have with your pasta.

 

1 large handful of Garlic leaves.

50g Parmesan or any other hard cheese.

50g of pine nuts or walnut, pumpkin seeds.

100ml approx of olive oil.

salt, pepper, lemon juice to your taste.

 

Wizz up the cheese in a processor first, add your nuts and garlic leaves. when they are well chopped start to drizzle the oil in until you get the right consistency. add salt and pepper and a little lemon juice if you like. it tastes quite strong at the first tasting but does mellow over time and when used in cooking. When you are happy with the taste put in a clean jar and drizzle a little oil on the surface to keep it fresh.

[Mr Wilkes 3,150]

Was talking to a chap last week who makes this to sell in the cafe..

[pie-eater 377]

That looks good will definitely be trying it. Ive only started using wild garlic this spring had wild garlic chicken wild garlic bread and used it in pasta sauce so far. How long does that keep?

[David K 172]

Keep it in the fridge, Pie-eater,

and when you use some out of the jar pour some olive oil on the surface to stop it drying out. I think a couple of weeks would be okay but ours always gets eaten pretty quick. The last dregs out of the jar are lovely on some cheese biscuits or as a dip.

[socks 32,253]

I've got more wild garlic outside my house than you could shake a shitty stick at ... Came early this year .......

[pie-eater 377]

I have to walk a couple of miles to a wood that's covered in it. I have garlic mustard in my garden though been using it a couple of years.