Monday, 11 April 2016


And so it continues, more Wild Garlic recipes. This,  like the Wild Garlic Butter, is a recipe which gives a longer life to your reward from woodland foraging and I have even been known to spread a little onto The Wild Garlic Scones from last weeks blog.

Just like regular basil pesto, everything goes in a processor and gets blitzed to within an inch of it's life.  The recipe is pretty much the same but you omit the garlic and replace the basil with wild garlic leaves.

60g Pine Nuts
100g Wild Garlic Leaves
60g Pecorino / Parmesan grated
250ml Olive Oil
Black Pepper

Start by toasting the pine nuts, pop them into a dry pan and heat till they start to brown.  Toasting them helps to bring out the flavour more.  Now add them to the processor along with the garlic leaves and pecorino.  Whizz everything together then while it's still running, slowly pour in the oil till you get the consistency you are happy with, you may use less of the oil than I have recommended, I like quite a loose blend.  Season with black pepper but not salt, the cheese is already quite salty. Store in a jam jar in the fridge or even freeze if you like.

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