Serves: Makes about 240 ml - Time:
Spring heralds the short wild garlic season so keep your eyes peeled for the vivid green leaves. Mind you, it is easier to smell it out –the distinctive whiff of allium will let you know its’ whereabouts. Wild garlic, which is sometimes referred to as ransoms, makes a really delicious, punchy pesto. By all means serve it with pasta but I love to serve it as an accompaniment to some seared scallops. You can also stir 2-3 tablespoons of the pesto into 300 ml double cream, warm through in a saucepan and serve as a sauce for chicken. This makes more than you will need to serve four people, but you can freeze the pesto for up to 12 months.
- 80g wild garlic leaves
- 60g lightly toasted pistachios
- 8 tablespoons extra-virgin olive oil
- 70g finely grated parmesan cheese
- To serve scallops or pasta
- Wash the leaves in cold water and spin dry in a salad spinner. Put the leaves, pistachios and olive oil in a liquidiser with a generous pinch of salt and ground black pepper. Blend to a purée and scrape into a bowl. Stir in the grated cheese. Taste and season again if necessary.
- Serve teaspoons atop juicy, seared scallops or stir 2-3 tablespoons into some penne.