Wild Garlic Pesto
Recipe by “Harrys” Restaurant
If you’re lucky enough live in or close to the countryside, this time of year brings with it the chance to find and forage for Wild Garlic. Wild garlic patches can be prolific in woodland areas. In case you have some nearby, you need to try out this recipe from Harry’s restaurant for Wild Garlic Pesto.
Pesto is a regular supper time saviour in our house when unexpected hordes of children arrive. And this version makes for a great, fresh alternative for spring
Wild Garlic
Ingredients
Ingredients
100g leaves
50g fine grated parmesan
50g pine nuts
200ml olive oil
Squeeze lemon juice
Salt to taste
This is enough to make one jam jar
Method
Fill the sink with fresh cold water and a dash of salt. Immerse the leaves and wash them and then put them into a colander and shake them dry. I put a clean tea towel over the top and shake them vigorously followed by gentle pat dry of the leaves.
Then using a food or stick processor place the leaves in first and give a quick whizz for about 30 seconds, scrape down the sides add in the parmesan and nuts and whizz for a further 30 seconds.
Again scrape down the sides and then add in half the olive oil and lemon juice, whizz again until a desired consistency is achieved.
Then add in the rest of the olive oil and salt until the consistency and taste you prefer is achieved. Remember it will thicken in the fridge when chilled.
