This recipe and photos comes from Sam’s sister, Jane Edden.
Wild Garlic Pesto Ingredients:
2 x large handfuls of Wild Garlic
1 x cup (or 1/3 a mug) of pine nuts
1 x cup (or 1/3 a mug) grated mature hard cheese, Parmesan or similar hard, mature cheese
2 x table spoons of olive oil and then more if needed
Juice of at least ½ a lemon more to taste as needed (I used whole lemon but i like things zingy)
How To Make:
Once you have picked your garlic leaves discard any big stalks, or any stray pieces of grass and wash and dry in salad spinner, then roughly chop with scissors this will stop then getting bunged up on the Kitchen whizzer or food processor blade later.
Chuck everything in at once and then blitz with the aforementioned kitchen whizzer or food processor.
Add more oil or lemon juice to taste, or more nuts and cheese to tone down the garlic, be warned this pesto is not for the faint hearted but with the lemon juice it has a lovely fresh flavor.
To store put into a jar. Press it down firmly remove any pockets of air and pour some oil over the top of the pesto to seal the surface. Stir it well before spooning some out when you use it, and then make sure the surface of any pesto in the jar is completely covered with oil before you return to the fridge. This is very important if it is to keep well, the pesto will keep in the fridge for about a month, or you can freeze it in small portions so you can enjoy wild garlic throughout the year.
