My wild garlic patch is flourishing...leaves that were harvested 3 weeks ago have largely regrown.
In previous years I have made wild garlic pesto; a simple and effective way of using the herb. (My youngest son is complaining that we have not made walnut and parsley pesto for some time but that will have to wait!).
Fills a 300 g Jar (e.g. a sterilised salsa jar)
Ingredients
80 g wild garlic leaves
50 g parmesan (or similar hard) cheese
50 g pine nuts
1/4 tsp salt
1/4 tsp pepper
100 ml olive oil + some more for topping up the jar
Method
1. Wash the wild garlic leaves and dry them carefully (a salad spinner is a great help!)
2. Grate the cheese (I use my MagiMix food processor for this)
3. Grind the pine nuts in a food processor and add cheese, salt and pepper
4. Add about 1/2 of the wild garlic leaves and blend
5. Repeat with the remaining leaves
6. Add the olive oil and blend
7. Put in sterilised jar and top up with oil so that the pesto is covered and close lid.
OK, today it was double quantities!
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2007-04-07 @ 20:31