Spring has sprung and the woodland paths across the South Downs are abundant with wild garlic, it’s fragrant leaves adorned the forest floors. Wild garlic is is perfect raw in salads or added to soups and stir fries.
We love making pesto which can be added to fish, and pasta dishes and complements spring lamb nicely.
Ingredients (makes a 275g jar)
- 150g wild garlic leaves or young nettles, or a mixture
- 50g parmesan or vegetarian alternative, finely grated
- 2 garlic clove, finely chopped
- ½ lemon, zested and a few squeezes of juice
- 60g pine nuts, toasted
- 150ml cold pressed rapeseed oil
- A pinch of sea salt & twist of black pepper
Method
- Rinse and roughly chop the wild garlic leaves.
- Toast the pine nuts in the oven or in a dry pan they will release their own natural oil, leave to cool.
- Blitz the wild garlic leaves, grated parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with then slowly, add the oil.
- Taste, adjust seasoning and add a few squeezes of lemon juice.
- Transfer the pesto to a clean jar and top with oil, will keep in fridge for 2-3 weeks.
