Thursday, 29 April 2010

Wild Garlic Pesto

It worked - even if it left us all a bit, well, garlicy.

100g wild garlic
50 g parmesan or strong cheddar
50g pine nut and a few walnut mixed in
Olive oil

Put all the ingredients except the oil in a blender and slowly add the oil till you get the consistency you want. Leave it to sit for a few hours before eating. Not a great photo, but it didn't hang around for long!

There's wild garlic all over the village, but if anyone needs large quantities then let me know.

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