I consider myself really fortunate and blessed to have lived in a number of beautiful areas, firstly my home town of Cape Town in South Africa and currently, in Godalming Surrey. I love walking Jack my Yorkie in the woods that surround our home, and having lived in this particular area for nearly a year, I have so enjoyed watching how the change in seasons effects the wild vegetation. Spring is obviously the time for all the new shoots to pop up, and these young leaves are perfect for foraging and turning into any number of beautiful creations.
As you can see from this picture, wild garlic grows in abundance at the bottom of our garden (you can see our fence posts on the right). The wild garlic is the wide flat leaf, when snapped it has a powerful garlic/spring onion scent. I prefer to find a remote spot that is not on the walkway (away from any doggie leg lifters) and lift the top leaves to pick the smaller lower leaves.
Wild garlic is the perfect ingredient for pesto, as it gives it a fresh, light garlic taste and combined with the slight sweetness of the pistachios, makes it a killer combination. The reason I have chosen to use pistachios is not only for the flavour, but my daughter cannot eat pine nuts. She is not allergic to them, but battles with what is called “pine mouth” a metallic taste that appears a day or so after consuming any form of pine nuts, and it can stay for a few days to a week. I don’t think it has any health implications, it just makes it very difficult to taste and enjoy other foods and generally makes life a little unpleasant for a few days.
Let’s get on with making of it then….
Make sure the leaves of the wild garlic are washed really well, because you know….dogs!!….
Using the S blade on a food processor, pulse the pistachios into crumbs.
Add 2 cups of chopped wild garlic
Add the parmesan, if you have a dairy intolerance or are vegan, follow this link for a parmesan alternative
A good squeeze of 2 limes (yes I’m lime crazy at the moment) and 1/2 a lemon
Blitz it for a few short seconds, open and scrape down the sides, pinch of salt
Then pour the olive oil in through the top spout whilst running for another few seconds until you have the consistency you prefer. Bellissomo!!!
Excuse the endless stream of pictures, but the colour was just so beautiful to photograph, I could have carried on all day taking pics…
- 2 heaped cups of wild garlic (if you don't have wild garlic, any other flat leaf herb will do)
- 1/2 cup pistachios
- 1/4 cup parmesan (follow the link above for a dairy free/vegan alternative)
- 2 limes
- 1/2 lemon
- 1/2 cup extra virgin olive oil
- pinch of rock salt to taste
- Wash and check all the leaves of the wild garlic.
- Chunky chop the leaves.
- In a food processor using the S blade, pulse the pistachios into crumbs.
- Add the wild garlic, parmesan, and squeeze in the limes and lemon juice.
- Blitz for a couple of seconds until all the leaves are chopped up, add a pinch of salt, scrape down the sides and close up the top.
- Using the spout, run the processor, and pour the olive oil through the spout in a fine stream until finished.
- Scrape down the sides and transfer into a glass jar.