This is a pesto that screams out that Spring is sprunging. It also packs a mighty punch of chlorphyll, vits and all things immune system boosting which is welcome relief after a long winter.
Its vibrant and warming with “Urda gnocchi” excellent as a pasta sauce with young green beans and a personal fave…use as a sauce for grilled halloumi. But pungent it is – eat with those you love or those who love garlic!
In strange times it guarantees “social distancing” and aids social isolation greatly.
Ingredients
- 50-100g fresh wild garlic (including stalks)
- 50g parsley (counters the effects of the garlic and adds yet more chlorophyll)
- 40-60g walnuts or almonds or sunflower seeds or a mix as I do
- 25g parmesan – cubed (optional – not a disaster if you do not add parmesan)
- 2 garlic cloves or some stalks of young garlic (excessive but good)
- 85ml ish of extra virgin olive oil
- The zest of 1 lemon (I really like the lemon hit )
- Chilli flakes (optional)
Salt and pepper
How To & Equipment
a blender, food processor or stick blender
- Put all the ingredients and a little olive oil into your blender – you may need to do this in stages as the leaves compress down
- Whizz together. I like to add half the oil as I add the rest of the leaves.
- Adjust your quantities until you have a texture that you like
- Store in a clean jar in the fridge covered with a layer of oil to prevent it drying out and oxidizing.
Reblogged this on The London Street Bistro.