There is a large patch of wild garlic near where I live, about the size of a volleyball court. It is slightly hidden by a bush, but it isn’t tucked away, being just a few feet off a country path and yet nobody else seems to have discovered it. Or maybe they have, and just don’t know what it is…
More fool them, wild garlic is a highlight of spring for me, if only because it gives me the chance to make up a huge batch of wild garlic pesto. I have made absolutely loads this year, which I have frozen in small quantities of a couple of tablespoonfuls each. It is absolutely divine mixed in with pasta with a little extra-virgin olive oil and a scraping of Parmesan, but it is also excellent for adding a mysterious, bright tang to soups and sauces, or just dilute it with extra-virgin olive oil and use as a dressing for salad.
It is so quick and easy to make there is absolutely no excuse for you not to try it, and it is one of those things that, once tasted, make you wonder why you ever bought pesto in a jar. The quantities given in the recipe make a large jar, if you want more just scale everything up in proportion.
Feel free to experiment with the nuts that you use, almost any nut will do the job – just make sure they are fresh otherwise their oils may be rancid, and make sure that the nuts that you use haven’t been coated or treated in any way, salty dry-roasted peanuts are delicious with a pint of beer but not so good in pesto.
RECIPE – Makes a large jar
100g wild garlic
50g Parmesan, finely grated
50g hazelnuts, skinned & toasted
extra-virgin olive oil
lemon juice, to taste
sea salt & freshly ground black pepper
Wash the wild garlic thoroughly and pick out any foliage (and insects) that don’t belong. Place in a food processor and blitz until fairly well chopped. If you don’t have a food processor then you can do the job using a knife, and make the final paste using a mortar and pestle.
Add the Parmesan and blitz again, then add the hazelnuts. When the nuts are added you will need to have your olive oil handy; turn the machine back on, and add the olive oil while blitzing to your desired consistency.
Add salt, pepper and lemon juice to taste.
This will keep for a couple of weeks in the fridge, and several months frozen.