I confess that I am addicted to wild garlic. When I saw this spring’s first leaves appear in a crate at Booth’s vegetable stall in Bermondsey, I made a beeline for it. As I’ve been busy, it’s been in the fridge for a week. I decided to make a wild garlic pesto, so I can keep some of this delicious taste of spring to hand, once the season is over.
For the pesto you will need:
- 80-90 grams parmegiano reggiano, cubed
- 100 grams pine nuts
- 200 grams wild garlic (leaves and stems)
- 120 grams olive oil
- salt and pepper, to taste
I used my Thermomix for this, but you could use any food processor, adjusting for mixing times accordingly.
Cube the parmigiano reggiano, put in in the TMX bowl and grate at speed 8 for 10 seconds.
Add pine nuts and wild garlic, whizz at speed 6 for 10 seconds. Scrape down and repeat. Your pesto should look fairly smooth by this point.
Weigh 120 g olive oil into a measuring jug, turn TMX to speed 4 and slowly pour in the oil. It should take about 40-50 seconds.
Add salt and pepper to taste. The pesto at this stage will taste pretty strong, like raw garlic. Hence you will want to cook it through a bit when you use it.
I made some tiger prawn linguine with mine, and mixed in the pesto to cook through a bit at the end with the pasta. Delicious.