Wild Garlic Pesto
Unlike bulb garlic which stores well, wild garlic has a relatively short season since we usually just consume the leaves. This is a brilliant way of preserving the flavours for use at any time of the year – freeze tablespoons in an ice cube tray and defrost throughout the year.
150ml olive oil
1 bunch spring onions, sliced
2 fat garlic cloves, chopped
200g wild garlic leaves, tough stems removed
100g pine nuts or cashew nutsven sunflowers seeds)
100g parmesan, grated
1tsp caster sugar
Sauté the spring onions and garlic gently in 3 tbsp. of the olive oil for about 3 minutes, then whizz up in a blender with all the rest of the ingredients. Either freeze in ice cube trays or pot into sterilised jars – pour extra olive oil over the top of the pesto if it is in jars to keep it fresh in the fridge for about 1 month.
Use 250g dried pasta, 125g petit pois, 125g asparagus spears and 6 tbsp. wild garlic pesto for a quick and easy supper of spring pasta.