Wednesday 20 April 2016

Wild Garlic Pesto

We thought it is normally not out till May, but my husband thought he saw some wild garlic by a roadside a few weeks ago, so this afternoon he and our daughter went for some shinrinyoku in Knocksink Woods in Enniskerry (unfortunately I am having foot problems so had to skip going for a walk). Sure enough, the forest floor has started greening with it. Lots of buds, so their season is at the beginnings.

Regardless, there were plenty of flowers, and all parts of this wild garlic plant are edible. The flowers are a sweet and subtle garlic, the stems and leaves are like a garlicky chive. The leaves would be a bit fibrous to eat on their own I think, but processed in a pesto they are absolutely fine.

I grated the parmesan and set aside, then looked in my cupboard for the nuts. I used brazil nuts and some pre-shelled unsalted pistacchios that I had. Normally I use unsalted cashews, but have also used walnuts in a pinch (a bit of a stronger, woodier flavour) and of course, the classic pine nuts. Whatever nuts are used should be unsalted so that the final flavour is not falsified.

After a quick rinse of the wild garlic, bend the leaves and stems to fit in the processor.

Add some grated parmesan and olive oil.

Whizz of course, adding more ingredients (depending on the size of your processsor).

Consistency of the finished pesto is entirely by preference. Amount of ingredients is entirely to one's own taste (i.e. -- if you love cheese, add more! if you want it to be really green, add more leaves, etc).

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