Once again, we went foraging for wild garlic this weekend. Having gathered a generous basketful, we decided to make a batch of wild garlic pesto. All of the ingredients were already in the kitchen so it was extremely quick to whip up. The boys were very pleased when they discovered that their supper had been growing in the woods just hours beforehand! The amazingly vibrant green of the pesto is testament to its freshness. This is the recipe that we used:
Wild Garlic Pesto
200g freshly picked wild garlic leaves
4 spring onions
150g cashew nuts
200ml olive oil, plus more for topping the jars
150g parmesan or grana padano cheese, grated
1 scant teaspoon sea salt
1 teaspoon sugar
Good grinding black pepper
Sterilise 4 jam jars ( I use the dishwasher, although you can also sterilise in the oven).
Pick through the wild garlic, discarding any damaged leaves. Wash if required.
Place wild garlic, oil, spring onions and cashew nuts in a blender and blitz until finely chopped.
Fold in the cheese, salt and sugar and grind over some black pepper.
Spoon into the jars, leaving 3-4 cm free at the top of each jar. Tap jar and press down pesto with a spoon to prevent any air pockets. Swirl over some more olive oil to seal the surface.
Stir well before use, and if you return any to the fridge, be sure to re-cover the surface with olive oil to ensure that it stores well. The pesto will keep in the fridge for about 3 weeks, although it can also be frozen.
To serve, add a couple of tablespoons to hot pasta. It also works well spread over a joint of meat when roasting, or can be stirred into soups.