|wild leek pesto|
I had intended to make a pesto based on the basil pesto recipe that I had posted last year. But the wild garlic leaves are denser than basil and required a little more olive oil.
How would you eat the pesto? Well with pasta of course, but it is delicious as a topping for most fish as well as grilled chicken or lamb and makes a great topping for bruschetta too. Since I am now awash with the stuff, I have got into the habit of stirring a little in to stews for added flavour and use the wild garlic flowers to dress salads.
Skill level: Easy
1 x large bunch of wild garlic leaves (about 50g), roughly chopped. (You can use the flower stems, but I just gather them up and put them in a jam jar - they are so pretty!)
200ml olive oil
1 x garlic clove, roughly chopped
30g pine nuts, lightly toasted
4 tbsp Pecorino cheese, freshly grated (or Parmesan)
a pinch of sugar
a pinch of rock salt
- Pour the olive oil in to a suitable bowl or the beaker of a blender and add the chopped wild garlic leaves and blend roughly. I used a hand-held blender and I noticed that the leaves took a little longer to blend than basil would.
- When the leaves are roughly blended, add the garlic, pine nuts, sugar and salt and continue to blend at a high speed, until the sauce is evenly blended.
- Add the cheese at a lower speed or in pulses.
- When the pasta has cooked and been drained, reserve 4 tablespoons of the cooking water and add this to the pesto before dressing. (This helps the pesto sauce to better cling to the pasta).
- This will freeze well, but leave out the cheese before freezing.