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Wild Garlic Pesto
3-4 people
Forage some fresh wild garlic (or add it to your Abel & Cole box) and turn it into fragrant pesto for tossing with pasta or gnocchi. This makes a lot, so scale down the ingredients if you like or freeze the leftovers for a seasonal treat that keeps on giving.
Ingredients
- 1/2 mug of toasted nuts (pinenuts, almonds, even pumpkin or sunflower seeds)
- 1 mug of freshly grated Parmesan
- 4 handfuls of wild garlic, roughly chopped
- A pinch of fresh red chilli (optional)
- A glug of olive oil
- A pinch of sea salt
When seeking wild garlic, always abide by the forager code: leave enough for other foragers, other animals, and the land. Happy sniffing and picking!
Method
1. Place the nuts, Parmesan, wild garlic and chilli in a food processor. Add a good drizzle of olive oil over the top.
2. Blitz till it forms a nice paste – make it as smooth as you wish, splashing more oil in as needed.
3. Taste. Adjust seasoning, or more nuts, Parmesan, wild garlic or chilli as needed.
4. Serve immediately. Or, pop into a pot, drizzle a bit of oil over the top, cover and store in the fridge for 3-4 days. It also freezes well.
5. Other wild garlic ideas:
Finely chop the leaves and sprinkle over salads, soups, swirl through mashed spuds and sneak into sarnies.
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(£3.00 per 100g)
Available from 25th NovemberVarieties and colours will vary
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