Friday, 1 April 2011
recipe: wild garlic pesto
Wild greens are packed full of vitamins and minerals - they are generally even more healthy for us than cultivated greens.
If you don't have access to wild garlic, you could substitute rocket, chard, dandelion or any other green...just add more garlic cloves to the mix. I use a hand blender to make mine, but you could just as easily use a food processor or a standard blender, or, if you have the time and the muscle, you could make an even more flavoursome version using a pestle and mortar.
Wild Garlic Pesto
large bunch of wild garlic leaves
1 cup nuts (walnuts, almonds, hazelnuts, pecans, pinenuts or any combination of nuts you like)
3 cloves of cultivated garlic
3/4 cup of extra virgin olive oil
1/4 - 1/2 teaspoon of sea salt (taste as you season; you will need more or less depending on how salty your cheese is)
1 cup of freshly grated parmesan cheese (pecorino works fine, and is a little less expensive)
Just make sure you're not planning any passionate kisses after eating this!