Quick ideas
Wild garlic pesto
This is delicious thrown through pasta, swirled through soups and stews or served as a condiment to baked potatoes or a perfectly roast chicken. Try using it as a salad dressing or popping a few dabs into your favourite sandwich. Will keep for at least a week in the fridge. Feel free to replace the hazelnuts with any nut of your choosing, likewise any salty hard cheese can work too. Makes 1 large jar.
Ingredients
- 100g wild garlic
- 50g Parmesan grated
- 50g hazelnuts, skinned and toasted
- olive oil
- lemon juice, to taste
- salt and pepper
Method
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Step 1
Thoroughly wash your wild garlic and place in a food processor, blitz until fairly well broken up.
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Step 2
Next add your Parmesan and process further, this will help to break down the garlic leaves.
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Step 3
Finally add your hazelnuts. When the nuts are added you will want to have your olive oil to hand; turn the machine back on, and add olive oil to your desired consistency.
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Step 4
Add salt, pepper and lemon juice to taste.
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Step 5
You can always make this more traditionally and slowly in a pestle and mortar too.