Around this time every year, the riverside walks in Cumbria come alive. As Spring slowly makes its way up North we often smell it before we really see it – in the form of wild garlic.
This year I decided to make the most of it properly. I’ve had wild garlic pesto before and loved it, so I thought I’d try my own – and I’m very glad I did. If you’re lucky enough to live somewhere where foraging is an option (or somewhere with a good farmers’ market), make the most of it! Your taste buds will thank you for it.
– 100g wild garlic leaves
– 50g pine nuts
– 50g cashew nuts
– 100g parmesan cheese, grated
– 250ml olive oil (the nicest you can find)
1. Wash the garlic leaves thoroughly, and allow to dry.
2. In a large frying pan (no oil), lightly toast the pine nuts and cashews until they’re just beginning to colour.
3. Put everything into a food processor and blitz!
4. Transfer to a clean jar and drizzle over some extra olive oil to help preserve it (the oil will stop as much air from getting to it, and will help it keep for longer). Keep in the fridge for up to a month.
You can eat it with anything you’d usually have pesto with (or just with a spoon). I particularly enjoyed mine stirred into a bowl of gnocci, griddled courgette and green beans.