I already gave my tips for foraging for wild garlic and shared a few photos of the fun morning we had collecting leaves to make pesto but here is the recipe. It was delicious served simply by stirring through spaghetti - the twins LOVED it and both asked for more which is pretty unusual as they normally just ask for fruit after dinner!
Ingredients:
100g wild garlic leaves, well washed
50g parmesan, grated
50g pine nuts, toasted
1-2 tbsp olive oil, (I didn't measure - I just drizzled it in while processing until it was the texture I wanted)
lemon juice, to taste (I used a whole lemon)
salt & pepper, to taste
Method:
Thoroughly wash and drain the garlic leaves (I whizzed them in the salad spinner) and place into food processor. Blitz to break them up a bit then add the parmesan and blitz again. Add the pine nuts and juice of 1/2 lemon and blitz again, drizzling olive oil in until you reach your desired consistency. Stir in more lemon juice and seasoning to taste.
To serve, just stir through desired pasta, I also added some extra toasted pine nuts and grated parmesan and it would be lovely with some chicken. It's great with spaghetti and Zoe also recommends smearing it on roast lamb or in a risotto. It can also be used as a dip on its own and freezes well, Suz recommended using ice cube trays and then you can just take one or two cubes each time you need it.
Ours wasn't around long enough to freeze but next time I hope to make more and I really want to try recreating The Warren's Wild Garlic Soup too!
Ingredients:
100g wild garlic leaves, well washed
50g parmesan, grated
50g pine nuts, toasted
1-2 tbsp olive oil, (I didn't measure - I just drizzled it in while processing until it was the texture I wanted)
lemon juice, to taste (I used a whole lemon)
salt & pepper, to taste
Method:
Thoroughly wash and drain the garlic leaves (I whizzed them in the salad spinner) and place into food processor. Blitz to break them up a bit then add the parmesan and blitz again. Add the pine nuts and juice of 1/2 lemon and blitz again, drizzling olive oil in until you reach your desired consistency. Stir in more lemon juice and seasoning to taste.
To serve, just stir through desired pasta, I also added some extra toasted pine nuts and grated parmesan and it would be lovely with some chicken. It's great with spaghetti and Zoe also recommends smearing it on roast lamb or in a risotto. It can also be used as a dip on its own and freezes well, Suz recommended using ice cube trays and then you can just take one or two cubes each time you need it.
Ours wasn't around long enough to freeze but next time I hope to make more and I really want to try recreating The Warren's Wild Garlic Soup too!
1 comment:
It looks good and easy to make, thanks for sharing the recipe with us. Going to make it soon at home and hope that it will be good in taste as well
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