Last week we foraged a bit of wild garlic and made it into pesto sauce for pasta. Suffice to say I will be having it again. The flavour was garlicy-pesto-y. Here is the recipe:
2 cups (120 g) wild garlic 2 tbsp nuts or seeds (cashews, walnuts, sunflower...) 2 tbsp nutritional yeast ½ tsp salt ¼ cup + 1 tbsp (75 ml) olive oil
1. Wash wild garlic thoroughly, drain well and pat dry with a tea towel. 2. Chop the wild garlic finely. If you're going to blend the pesto in a food processor, you don't need to cut it very small, but chopping it a bit helps with easy blending. 3. Lightly toast the nuts in a pan, then chop or crush the nuts finely. 4. Add the wild garlic and nuts to a bowl, sprinkle on the nutritional yeast and salt. Then pour over the olive oil and mix well. 5. Alternatively if you have food processor, simply add all ingredients and blend until it reaches your desired texture. 6. Fill pesto into a sterilised jar and top with extra olive oil, or enjoy straight away!