by Karen Small
This is a very punchy pesto that’s delicious mixed through warm pasta, spread on a salad sandwich, stirred through boiled (or mashed) potatoes or spread on toast! It has endless creative uses.
Wild garlic is in season from late February through to May. As always with foraging, make sure you’re sure of what you’re picking, and if not find someone who can guide you. Wild foods are there for everybody to enjoy, not just you, so only take what you need and never remove the bulbs.
Our house is very restricted in the nuts we can use, that’s why I’ve gone for almonds, but you can use any nuts you like. It’ll keep in a clean jam jar in the fridge for about a week – just pour a little oil over the top of the pesto before putting the lid back on to stop it drying out. And if you’ve made way too much you can also freeze in an ice cube tray and then pop them out into a freezer bag ready to add to soups later. This quantity filled 3/4 of a jam jar.
100g wild garlic leaves, washed
50g flaked almonds (or other nut e.g. pine nuts)
50g mature cheddar cheese (or other hard cheese e.g. Parmesan)
2 tablespoons oil
1 tablespoon lemon juice
1 tablespoon cold water
sea salt & freshly ground black pepper to taste
Place all of the ingredients in a food processor and pulse until well combined, stop from time to time to scrape down the sides of the bowl. If it seems too thick add a little more oil or another tablespoon of water and pulse again. Season to taste with the sea salt and black pepper.