Gluten free

Serves :

5  Keeps in fridge for 3 weeks

I love to go on an annual bluebell walk in our local woods especially as there is always an added bonus. Wild garlic is out at the same time as the bluebells and is in abundance around here. I pick a load, add it to stir fries, soups, casseroles and also make this delicious pesto to throw on pasta or courgette spaghetti done in my spiraliser.

RECIPES TITLE :

Wild Garlic Pesto

Prep time :

Total time :

Author :

Recipe type :

Ingredients :

• 100g freshly picked wild garlic leaves
• 50g shallots, spring onions or leeks
• 50g shelled walnuts
• 200ml olive oil, sunflower oil or rapeseed oil
• 50-60g mature hard cheese very finely grated (parmesan or pecorino work well)
• ½ – 1 teaspoon sea salt
• ½ teaspoon sugar

Instructions :

1. Pick the leaves over and discard any coarse stalks, damaged leaves or any stray pieces of grass (you don’t need to wash them unless you’ve picked from road side verges).
2. Place in food processor along with walnuts, shallots and 150ml olive oil. Blitz for about one min until everything is finely chopped.
3. Fold in the grated cheese, salt and sugar.
4. Fill clean sterilised jars to within 5-7 cm of the top of jar. Make sure you press down firmly with the back of a spoon to remove any pockets of air (trapped air can cause contamination.)
5. Allow sufficient room to swirl the remaining oil over the top of the pesto to seal the surface.
6. When you come to use the pesto, stir it well before spooning out.
7. Make sure the surface of any remaining pesto in the jar is completely covered with oil before you return it to the fridge. (this is very important if it is to keep well).
8. This amount makes about 5 jars, they will keep in the fridge for 3 weeks but it can be frozen if you just don’t think you will get through it. Or of course you can give some away to your friends who will truly thank you for it!
9. Use it as normal pesto, it makes a great alternative.