Wild Garlic Pesto
By Clare Elleray, 03 May 2012 –
No, it's not really a Crop Share recipe as our own garlic isn't ready for you yet, but it could involve a visit to Low Sizergh Barn and up into the woods behind the Growing Well polytunnels - there is a wood full of wild garlic right now - but not for long! The season will be over in no time.
In Sarah Raven's book (the really excellent Garden Cookbook) she suggests that she make lots in the spring as it freezes well for use through the year. I've not tried the freezing yet but I can't recommend this recipe enough (I love garlic!). If you're freezing it though, she suggests not using the bulb garlic with it - just the wild garlic.
2 handfuls (about 100g) of wild garlic leaves and flowers, 200ml of extra virgin olive oil (and a bit more for sealing), 50g of pine nuts or walnuts (I've used cashews too), 2 garlic cloves, 50g grated Parmesan cheese, salt and black pepper.
Blanch the wild garlic leaves in boiling water for about 10 seconds. Refresh in cold water and pat dry on kitchen paper (I spin them in the salad spinner). Put the wild garlic, olive oil, nuts, garlic cloves into a food processor and blend to a puree. Transfer to a bowl and mix in the Parmesan cheese. Season with salt and pepper and store in a sterilised jar with a thin layer of olive oil on top to seal it.