One of the things I look forward to in late Spring through to summer is a continuous supply a Wild Garlic to make into a Pesto. It is a wonderful standby and can be kept in the fridge and slung into soups and dressings to jazz them up. It also makes a good sauce over gnocchi and pasta. Loverly on Grilled or barbecued new lamb. As a snack spread the pesto generously over home-made oat cakes.
For some of the ingredients like pine nuts (why are they so expensive because you can harvest them only every six year) and Parmesan cheese from the little independent Deli in Comrie just a few more miles down the road from the Ramsden crop. A strong coffee normally is added to the bill This pesto is simple to make and fun to find.
Wild Garlic Pesto
70g/2 1/2oz wild garlic leaves
50g/1 3/4oz of pine nuts
13/4 oz of Fresh Parmesan cheese
Juice of half a lemon
6-7tbsp of olive oil and enough to cover when stored
Salt and Pepper
1. Heat the oven to 100% to sterilise your jar or jars for about 10 minutes. Remove from the oven and allow to cool.
2. Put the wild garlic, pine nuts, Parmesan and lemon in a food processor and blitz for a few seconds. Then blitz again gently adding the oil until you get a texture and consistency that you enjoy. Season to taste and then pour into your sterilised jar and cover with a little more olive oil, put the lid on and it can be stored in the fridge up to two weeks.
Exploring life in the country, foraging free foods from field hedgerow and garden to plate.
Luxury B&B Lochearnhead in the Loch Lomand & Trossachs National Park