Sunday, 23 March 2014

Wild Food Weekends : Wild Garlic



As featured on Cerys Matthews 6 Music Sunday morning radio show on the 23rd March, 2014, here's our favourite recipe to make wild garlic pesto that originally featured on this blog back in April 2011

Wild garlic pesto based on this River Cottage recipe, we replace the walnuts with pine nuts. The recipe was quick and easy and made up a potent little jar of the most intense green coloured pesto, that I am going to spread on some lovely crusty fresh bread.

You just blitz it all in a food processor and store in sterilised jars!

Ingredients


  • 100g freshly picked wild garlic leaves (approx. 40/50 young leaves)
  • 50g shallot
  • 50g pinenuts
  • 200 ml olive oil, sunflower oil or rapeseed oil
  • 50-60g mature hard cheese (Quick’s goats cheese , Parmesan or similar hard, mature cheese), finely grated
  • ½ teaspoon sea salt
  • ½ teaspoon sugar

Recipe adapted from a River Cottage Recipe. 

Please read the foragers code before setting out to pick wild garlic. 

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