Wild Garlic Pesto

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In my garden I have a small (but spreading!) patch of Wild Garlic. It’s now in its third year and big enough for me to feel justified in taking a small harvest from it.

This stuff is pretty powerful, and a little bit provides a lot of flavour. Jane is not keen on it – she finds it too harsh – so I decided I would make something with it that could be kept separate and eaten just by me – Wild Garlic Pesto.

This is what you need: a large handful of Wild Garlic, some pine-nuts (about 30g), some Parmesan cheese (about 35g) and about two tablespoons of Olive oil. [None of the quantities are critical.]

The method is simplicity itself – put all ingredients in a food-processor and blend for about a minute, or until the desired consistency is achieved. This is the end result:

As I said, a little of this goes a long way, so I transferred mine to an ice-cube tray and froze it, so that I will be able to use it one cube at a time if I want.

Here’s one idea: A thick slice of sourdough bread, toasted on one side, then the other side spread with some of the Wild Garlic pesto and topped with sliced tomato and cheese. Grill for a minute or two, until the cheese melts. Does that sound OK?

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