There is a wholesome green scent of garlic in my kitchen. As foreshadowed yesterday, the pungent odour is due to Tom Doorley's wild garlic pesto recipe. It is an amazing colour, so fragrant and the flavour is much earthier than normal garlic pesto.
200g of Wild Garlic Leaves
75g of Walnuts or Pinenuts
50g of Parmesan
Splash Olive Oil
Juice of a small Lemon
Blitz the leaves and walnuts to a chunky consistency.
Add the lemon juice and small amounts of olive oil until it is pesto-esque.
Grate the parmesan in to the pesto and stir to combine.
Makes around 2 cups.
Store in a sealed jar in the fridge.