Spring is a great time of year for foraging, and my all time favourite leaf is out in abundance, wild garlic (Allium ursinum).
Here is a quick recipe for one of my spring faves, wild garlic pesto; Note – please let anyone in the house know you are going to make this in advance, wild garlic is quite pungent!
- Frying pan
- Hand blender
- Cling film
-2 handfuls of wild garlic leaves
- 20g of pine nuts
- 200ml of olive oil
- 30g of hard cheese – parmesan etc.
- 1 lemon
- salt and pepper to taste
Dry toast the pine nuts in the frying pan until they have started to change colour, leave to cool on a rack Grate the parmesan and add to your blender Grate half of the lemon and put the zest into the blender Wash the wild garlic leaves lightly and add to the blender along with the cooled, toasted pine nuts Add 180ml of the oil BLEND! Add salt and pepper to taste, yum! Either use immediately or spoon into old sterilised jam jars, top with the remaining oil then seal with cling film and the lid.
Done, enjoy with pasta, fish etc