Wild garlic grows everywhere – once it gets into your garden it is so hard to get rid of. It makes this wonderful pesto (and it is lovely in soups also) so get out and forage – see below for option with nettle tops also.
50g wild garlic leaves
25g pine nuts or walnuts
1 garlic clove, peeled and crushed
200ml approx. olive oil
40g parmesan, finely grated
- Whizz wild garlic leaves, nuts, garlic and olive oil in a food processor or pound in a pestle and mortar
- Fold in grated parmesan.
- Taste and season
- Store in sterlised covered jar in fridge
- This also freezes well but do not add the parmesan until after defrosting
- Substitute tops of nettles for the wild garlic – blanch first by dunking them in boiled water for a few seconds, this will remove the sting – best in spring when the nettles are small