I pick lots of lovely young wild garlic leaves, take them home and put them in a big sink of cold water. Give them a quick wash and then spin dry using a spinner or loosely wrap them in a clean towel and spin them around outside. Get out your food processor and put in a good glug of olive oil. It is important to do this first so not to bruise the leaves and end up with a black mess. Then add your cleaned garlic leaves, some toasted cobnuts, or pine nuts if cobnuts are not available, and grate some hard cheese. I like the traditional cheese companies The Lord of The Hundreds which is similar to a really good parmesan. Add some salt and pepper and whizz or pulse and WOW you have a wonderful powerful pesto to use.
It stores for about a month or alternately you can freeze it and use whenever you need it.
Perfect as a garlic shot for salad dressings, soups, stews or even to marinade meat for the bbq.
Happy foraging,Nicci
P.s Come and say hello at our next farmers markets
Ingredients: Wild garlic pesto
- Toasted cobnuts or pinenuts: 50g
- Olive Oil: a good glug (100ml)
- Salt and Pepper: pinch
- Hard cheese: (Parmesan): 50g
- Wild Garlic Leaves 100g
