Every morning I walk past the wild garlic in the woods on our dog walk and think: “I really must pick some of that and try a pesto recipe before the season ends.”
And tonight, just before the lush crop dies back for another year, I picked my bunch of wild garlic leave and came home to make my own new recipe, which I’d like to share with you.
Cumbrian wild garlic, basil, walnut and Parmesan pesto sauce
Ingredients:
- Handfull of wild garlic leaves
- Handfull of freshly picked basil leaves
- Virgin olive oil
- Lemon
- Handfull of walnuts
- Handfull of grated Parmesan
- Salt & Pepper
Method:
- Wash the wild garlic leaves and place in the food processor and blitz until the leaves are broken down
2. Add the basil leaves to the food processor and blitz again.
3. Add the Parmesan cheese to the food processor next and blitz.
4. Add the walnuts to the food processor and blitz again slowly adding olive oil until you get the consistency you want the sauce to be (quite thick).
5. Add the juice of the lemon, freshly ground sea salt and black pepper to taste.
6. Pour into an airtight container (a jam jar is perfect) and store in the fridge.
My plan is to use this fresh, delicious homemade Pesto to pasta to make a lovely pasta salad. Until then, it will save in the fridge for a couple of weeks.
If you want to try Cumbrian Wild Garlic Soup check out my own recipe here.
