Wild Garlic Pesto

Posted in - Recipes & Vegetarian on May 3rd 2013 1 Comments

In the last post I wrote of Monica’s wonderful pesto.  Here is my version which I hope does hers justice.  We had it alongside moules with a mildly spiced tomato and wine jus (recipe to follow soon) and some crusty bread. Other suggestions: crusty bread to dip in it, on pasta and alongside some grilled fish.

IMG_3543

Ingredients for the amount in the pic above.

48g/1.7oz pine nuts
80g/2.7oz wild garlic
21g/0.7oz grated parmesan
100mls extra virgin olive oil or olive oil is you prefer a slightly milder taste
a pinch of gentle salt such as Maldon Seasalt

1.  Place all of the dry ingredients in a food processor or pestle and mortar.
2.  Drizzle the oil in slowly.
3.  Eat straight away or if you can hold back, put in a jar until needed.

Share

As of now (1) people have had something to say...

  • Gabrielle Pilot - Reply

    May 4, 2013 at 4:06 am

    Absolutely scrumptious, Vicky!!! And so well timed with the wild garlic coming up in the vegetable garden (our Spring comes only just now in Quebec, Canada!)

    And thank you for the “ounces” measurements!

Leave a Reply