AuthorLaura RoweNow is the time to enjoy early spring greens, and few are more abundant (or delicious) than wild garlic. Down in the woods, something fiery and versatile lurks. Thankfully, Crumbs editor, LAURA ROWE has donned her wellies and gone foraging for the pungent leaves to make this delicious pesto. We’ve stirred it through spaghetti, added it to frittatas, mixed it with mash and even spread it on toast! Go wild…
Place the nuts and seeds into a shallow frying pan and toast over a medium heat until golden. Keep shaking the pan to ensure an even toasting. Do not walk away from the pan – they can catch quickly. Place the toasted nuts and seeds into a food processor and pulse until roughly chopped.
Slice the washed wild garlic and roughly chop the Cheddar into cubes. Add both to the food processor along with the rapeseed oil and pulse until everything is combined. You may need to add more oil to combine. Season to taste with black pepper. Spoon into a sterilised jar and top with more oil to seal the mix.
Ingredients
Directions
Place the nuts and seeds into a shallow frying pan and toast over a medium heat until golden. Keep shaking the pan to ensure an even toasting. Do not walk away from the pan – they can catch quickly. Place the toasted nuts and seeds into a food processor and pulse until roughly chopped.
Slice the washed wild garlic and roughly chop the Cheddar into cubes. Add both to the food processor along with the rapeseed oil and pulse until everything is combined. You may need to add more oil to combine. Season to taste with black pepper. Spoon into a sterilised jar and top with more oil to seal the mix.