I missed the wild garlic season last year and was determined not to do the same this time round so when I got the first whiff of the stuff last week, I jumped, quite literally, on it and filled a bag with little green leaves of joy!
This recipe couldn't be easier, or more delicious. A subtle flavour that could be overshadowed by parmesan so just keep an eye, or taste bud, on it. It's perfect to mix through simple homemade pasta or on toast. Or whatever you use pesto for...
Ingredients. Makes 1 small jar
100g Wild Garlic Leaves. About a big generous handful
50g Pine nuts, toasted and cooled
50g Parmesan, grated
Juice of 1/2 Lemon
Olive Oil
Salt to Taste
Method
1. Best to use a blitzer or food processor but you could use a pestle and mortar if the need strikes you
2. Add the wild garlic and blitz for a few seconds to break it down. Now add the parmesan and pine nuts and blitz again while adding the lemon juice, amount depending on personal taste
3. Add olive oil slowly until you are happy with the consistency - this various but could be between 100-150ml oil
4. Taste, season and put in a sterilised jar. Will last for a couple of weeks or freezes really well!
5. Enjoy!
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