Wild Garlic Pesto

17Apr 2020 by Ali

Pesto is easily made in a food processor or blender using something green – typically fresh basil leaves, a nut or seed, oil and optional cheese. Wild garlic makes for a great “something green” and blends well with almonds, cashews, walnuts or pumpkin seeds. Traditionally it would be made with pecorino or parmesan cheese, but this recipe packs so much flavour that it really is not missed and is then vegan. Depending on the consistency you opt for you can then use the pesto as a dressing, spread, pasta sauce or dollop it on the top of a bowl of soup with a swirl of yogurt.

For this recipe a couple of handfuls of wild garlic, 1 preserved lemon, a pinch of chilli flakes, 60g whole almonds.
Add juice of half a lemon.
Add olive oil and blitz everything in the processor until well blended.
Serve generously over, or stirred into, cooked pasta for a quick and nutritious pasta dish.
Or use it to make a salad dressing or simply dribble the pesto on a salad.
It will keep in the fridge for up to a week – stir in some more olive oil to loosen it if necessary.