[vc_row full_width=”stretch_row” css=”.vc_custom_1603203930961{padding-top: 90px !important;padding-bottom: 20px !important;background-color: #f3f3f3 !important;}” el_id=”about”][vc_column][ultimate_heading main_heading=”Wild Garlic Pesto” main_heading_color=”#95c11f” spacer=”line_only” spacer_position=”bottom” line_height=”2″ line_color=”#95c11f” main_heading_font_size=”desktop:54px;mobile:28px;” main_heading_line_height=”desktop:64px;mobile:38px;” main_heading_font_family=”font_family:|font_call:” sub_heading_font_family=”font_family:|font_call:” sub_heading_style=”font-weight:normal;font-style:normal;” main_heading_style=”font-weight:bold;” line_width=”120″ spacer_margin=”margin-bottom:70px;” main_heading_margin=”margin-bottom:5px;”][/ultimate_heading][/vc_column][/vc_row][vc_row full_width=”stretch_row” gap=”20″ css=”.vc_custom_1605603323334{padding-bottom: 70px !important;background-color: #f3f3f3 !important;}”][vc_column width=”2/3″][vc_column_text css_animation=”none”]We have all being spending more time outdoors in nature. The hedgerows are abundant with wild garlic. This is one of nature’s gifts to us & really is free food!
The whole of the plant can be used, the leaves, root & flowers. Not as strong as traditional garlic, add to dishes at the end of cooking to maintain its flavour or add the leaves & flowers to a salad.
Even though there is less traffic, still avoid picking your garlic from the road side to avoid contamination of car fumes!
I made a wild garlic pesto which is incredibly versatile. I have added it to soup, stirred in with pasta, drizzled over vegetables & fish, added it to my frittata recipe with chicken & mushrooms & also provides a wonderful twist for a chicken kiev![/vc_column_text][ultimate_heading main_heading=”Method” main_heading_color=”#95c11f” spacer=”line_only” spacer_position=”bottom” line_height=”2″ line_color=”#95c11f” main_heading_font_size=”desktop:30px;mobile:20px;” main_heading_line_height=”desktop:64px;mobile:38px;” main_heading_font_family=”font_family:|font_call:” sub_heading_font_family=”font_family:|font_call:” sub_heading_style=”font-weight:normal;font-style:normal;” main_heading_style=”font-weight:bold;” line_width=”120″ spacer_margin=”margin-bottom:70px;” main_heading_margin=”margin-top:20px;margin-bottom:5px;”][/ultimate_heading][vc_column_text css_animation=”none”]Lightly toast your nuts in a pan & set aside to cool. They should be just coloured & starting to release a little oil.
Wash your wild garlic & place in a food processor. Blitz together.
Add about half of the oil & lemon juice before blitzing again.
Gradually add the oil until you achieve your desired consistency. You may not need it all or you may need to add a little extra.
Add the nuts and gently blitz so you still have a nice crunchy texture.
Finally add your cheese & lemon zest before giving one last blitz.
Season with salt & pepper.
This will stay fresh in your fridge for 5 – 6 days or you can freeze in ice cube trays keeping the taste of spring fresh at your fingertips![/vc_column_text][/vc_column][vc_column width=”1/3″ css=”.vc_custom_1605603312653{background-color: #ffffff !important;}”][vc_single_image image=”1910″ img_size=”full” css=”.vc_custom_1606038641414{padding-top: 20px !important;}”][ultimate_heading main_heading=”Ingredients” main_heading_color=”#95c11f” spacer=”line_only” spacer_position=”bottom” line_height=”2″ line_color=”#95c11f” main_heading_font_size=”desktop:30px;mobile:20px;” main_heading_line_height=”desktop:64px;mobile:38px;” main_heading_font_family=”font_family:|font_call:” sub_heading_font_family=”font_family:|font_call:” sub_heading_style=”font-weight:normal;font-style:normal;” main_heading_style=”font-weight:bold;” line_width=”120″ spacer_margin=”margin-bottom:70px;” main_heading_margin=”margin-top:20px;margin-bottom:5px;”][/ultimate_heading][vc_column_text css=”.vc_custom_1606038865360{padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;}”]Couple of good hand fulls of wild garlic
Around 140ml Oil, I used olive oil but you can use sunflower, vegetable, rapeseed for a lighter taste
1 lemon, zest & juice
About 60g of finely grated parmesan
50g hazelnuts, or you can use pinenuts, almonds, walnuts or cashews[/vc_column_text][vc_single_image image=”1911″ img_size=”full” alignment=”center” css=”.vc_custom_1606038944125{padding-top: 20px !important;}”][/vc_column][/vc_row]