Saturday, 23 March 2013

Wild Garlic Pesto

You smell it before you see it, the strong sent of garlic hangs in the air as you walk along the road side or in a wooded area and then you see it, bright green wide leaves with a sprinkling of white flowers. My advice to you is get down on your knee and pick a big bag of this free fantastic food. Bring it home and make pesto, which will keep in a fridge for weeks. Use it in pasta or a good spoonful on fish or grilled meat, all i can say it is delicious, so get out in the Spring air and follow your nose.....

100g of wild garlic leaves
45g of pine nuts
400ml of good quality olive oil
70g of freshly grated Parmigiano Reggiano
salt, white pepper and a little sugar

In a food processor, blitz the garlic leaves, pine nuts, olive oil. Fold in the Parmesan cheese and season. Keep in a sterilised jar in the fridge.

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