Wild garlic, and wild garlic pesto

It’s that time of year when wild garlic is readily available. It’s especially easy to find in the lanes around Stratton such as Bowden Lane, and along the river into the woodland. There is even some in the pathway beside Stratton school. If you can find it, you should get some and consider making wild garlic pesto.

I base my creation on this recipe from BBC Good Food.

Here is what they say to use:

150g wild garlic leaves or young nettles, or a mixture
50g parmesan or vegetarian alternative, finely grated
1 garlic clove, finely chopped
½ lemon zested and a few squeezes of juice
50g pine nuts, toasted
150ml rapeseed oil

And this is my variation of it:

150g wild garlic leaves
50g parmesan finely grated
1 garlic clove, finely chopped
2 tablespoons of lemon juice
50g ground almonds
150ml rapeseed oil

It doesn’t take long to make this, and the idea is to pretty much put everything in a blender and let it run for a few minutes. In fact, I usually do exactly that but tilt the blender on it’s side to get a good bit of chopping on the garlic leaves (which of course I wash and let dry for an hour or so before using them).

Washed wild garlic leaves

Other ingredients for the pesto

After 3-4 minutes blending

I find that the above recipe does enough for 4 people. If there are only two people, don’t worry.. make the same amount, but put half of the pesto in a jar and either put it in the fridge to use another day, or put it in the freezer. I’ve frozen this before, and after a defrost, it still tastes delicious.

Normally I make this, and then start on a pasta dish. This particular batch was dry roasted cashews, and mushrooms, then the pasta and pesto. Yummy!

Mixing into the cooked pasta

Ready to serve

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.