During the Wild Garlic season there is no need to buy pesto from the shops when you can make your own! Wild Garlic, also known as Ramsons, provide us with leafy greens, flower buds, and pretty white flowers that all taste like garlic but milder. This recipe uses the leaves which can be found from March until the end of May. Try this pesto mixed into a mushroomy pasta, or spread onto crackers and topped with edible flowers. You'll get through the jar in no time!
Ingredients:
- 100g or 2 handfuls of Wild Garlic leaves (Allium ursinum)- 50g or 1 handful of Jack-by-the-Hedge aka. Garlic Mustard leaves (Alliaria petiolata)
- (optional) wild alliums e.g. three cornered leek (Allium triquetrum)
- 200ml olive oil
- 100g pine nuts (or other nuts)
- 50g hard cheese
- Salt, pepper, lemon juice to taste
Instructions:
1. Depending on the size of your blender, roughly chop all leaves to fit into the blender if necessary.
2. Add all the ingredients into the blender and whizz until smooth.
3. Add in some roughly ground mixed nuts if you want more bite and texture to your pesto.
4. Store in a jar in the fridge.