While I’m on the subject of wild garlic, this is a brilliant way to keep some beyond its season and is great for a quick and easy pasta dish or stirring through a casserole to pep it up a bit. It’s pretty punchy and should also help to keep those vampires at bay.
65g wild garlic
25g parmesan, grated
40g pine nuts
4 tbsp olive oil
salt and pepper
squeeze of lemon
Place all the ingredients in a food processor and blitz until nice and fine. Check the seasoning and adjust if necessary, it takes a good couple of pinches of salt. Place in a jar with an airtight seal and pour of a little oil over. Store in the fridge until ready to use. This should keep for a month or so, if not longer.
I love wild garlic – my mum made a fantastic soup out of it, with onions and potatoes and stock – sweat the onions and wild garlic in some butter until soft, then add the stock and cubed potatoes. When the potatoes are cooked, whizz it up and season – really delicious on its own or with a bit of crème fraîche. Wish we had more growing around here so I could try your pesto! x
that sounds delicious! i love the idea of wild garlic soup, i’ll be swirling my pesto through some soups i reckon too. lovely idea of your mum’s and thanks for sharing!
Love the recipe – do you have a suggestion of an alternative for pine nuts?
any old nut would do, hazelnuts would be delicious or cashews, pecans, walnuts. But seriously, whatever nut you fancy I’m sure would work brilliantly. Enjoy!