Wild Garlic Pesto
By Gill Murray
Wild garlic is in abundance in our woodlands at the moment, and if you don't spot it straight away, you will definitely catch its scent on the wind. I've been out picking wild garlic leaves this week and I noticed that the white flowers that grow with the wild garlic are almost about to burst into bloom, which signals the end of the growing season. So this is the time to get out for a walk in Perthshire's finest woodlands and countryside and forage.
I've taken some photos of the wild garlic I picked to show you what it looks like and to make sure you are picking the right thing. However it is pretty easy to find -as I mentioned the scent gives it away and you can usually find it growing next to or near patches of bluebells.
I turned my foraged wild garlic into a tasty pesto this week. I love pesto because it's so versatile and can be added into a variety of dishes and this is a nice alternative to traditional pesto. A real taste of Spring.
Enjoy, Gill x
- 200g wild garlic washed
- 200g cashew nuts
- 200g Parmesan cheese cut into cubes
- 100ml extra virgin olive oil
- 100ml extra virgin olive oil infused with fresh lemon
- salt and pepper to taste
1. Using a food processor, pulse the wild garlic, cashew nuts and Parmesan cheese for a minute. Then slowly add in the olive oils until smooth and season to taste.
2. Spoon into sterlised jars and use for pasta, dipping or for bruschetta to name a few options.