Wild Garlic (“leurda”) Pesto
This is a sublime pesto all vibrant, pungent and aromatic. It marries gloriously with “Urda gnocchi” and equally is delicious slathered on rye & seed crackers. Its excellent as a pasta sauce – add chopped green beans or chunks of pre-roasted eggplant for fabulously tasty vegetarian main courses and a personal fave…use as a sauce for grilled halloumi. As the first green wild garlic shoots appear in the woods in Spring, grab them and make something to wipe away dark winter memories.
50-100g fresh wild garlic (including stalks)
50g parsley (counters the effects of the garlic and adds yet more chlorophyll)
40g walnuts or almonds
25g parmesan – cubed (optional – not a disaster if you do not add parmesan)
2 garlic cloves (excessive but good)
85ml of Extra Virgin Olive Oil
The zest of 1 lemon 9I think the lemon is quite important to the taste – try not to omit)
Salt and pepper
Equipment: a blender, food processor or stick blender
- Put all the ingredients except the olive oil into your blender
- Whiz together and with the motor still running, pour the oil in until the pesto thickens. You may need to press down on the leaves to make sure they are processed.
- Store in a clean jar in the fridge covered with a layer of oil to prevent it drying out and oxidizing.