I’ve been swept away on an aromatic love affair with wild garlic in the last few weeks. As well as my delicious wild garlic risotto, it has also featured in many salads and has livened up our mashed potato. But this whirlwind romance is set to end all too soon. While there are still lots to be seen in the local hedgerows, it won’t be long before their leaves wither and the flowers wilt.
I have, however, come across the perfect way to capture this garlicky essence of early spring – by making up a large jar of wild garlic and walnut pesto. Divine.
This recipe comes from River Cottage, who say it will keep it in the fridge for up to three weeks and can also be frozen. They also say it makes 5 x 200g jars but I only got one large jar out of it. It’s not a problem though as I think this will keep us going quite a while.
The pesto tastes fresh and green (if you know what I mean) and packs a strong tasty punch so you don’t need too much of it. For its first outing, I served it very simply stirred through a dish of spaghetti and only needed to use a couple of spoonfuls to get the full effect. I’m looking forward to trying it as a crostini or pizza topping next and, according to River Cottage, it’s also good stirred into soups and stews.
Spaghetti with wild garlic pesto
100g wild garlic leaves (carefully washed – I found a couple of slugs in mine!)
50g spring onions, chopped
50g walnut pieces
200ml good olive oil
70g Parmesan cheese, grated
1 tsp salt
½ tsp sugar
spaghetti, allow 75-100g per person
Remove any thick stalks from the wild garlic and put in a food processor with the walnuts, spring onions, and 150 ml of olive oil.
Give it all a good blitz until everything is finely chopped and you have a beautifully thick, vibrantly green salsa.
Stir in the grated Parmesan, salt and sugar. Then pour into sterilised jam jars.
The advice here from River Cottage is to ensure you press the pesto down well with the back of a spoon to get rid of any air bubbles and leave room at the top of the jar for a layer of olive oil. Every time you use the pesto, mix in the oil before you take a spoonful, and replace with another layer of oil before replacing the lid and returning to the fridge.
Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Drain and stir in a spoonful or two of the wild garlic pesto to taste. Enjoy!