My friend Carolin wanted to make Wild Garlic pesto. In my lunch-hour I gathered a healthy handful of fresh Ransoms she did the rest and took the photos...
This is Hugh Fearnley-Whittingstall's recipe but, needless to say, others are available...
- 50g shelled walnuts
- About 75g wild garlic leaves and stems, washed and roughly chopped
- 35g parmesan (or other hard, mature cheese), finely grated
- Finely grated zest of ½ lemon, plus a good squeeze of lemon juice
- 100-150ml extra-virgin olive oil
- Sea salt and freshly ground black pepper
Heat the oven to 180C/350F/gas mark 4. Put the nuts in an ovenproof dish and toast for five to eight minutes, checking from time to time because they burn easily. Leave to cool.
Put the toasted nuts in a food processor, along with the wild garlic, parmesan and lemon zest. Blitz to a paste, then, with the motor running, slowly add the oil until you have a thick, sloppy purée. Scrape this into a bowl, add a squeeze of lemon and season to taste. This pesto will keep in a jar in the fridge for a few days.
The children found it a tad spicy, apparently, but the adults loved it. So, dish out portions with due consideration.