This is so easy to do especially if you have a jug blender, I can't understand why people buy pesto when you can whip up a batch while your pasta is bubbling away and if you think about it you're not really working anyway as the blender does that for you.
Once you have made this stuff at home you will never turn to a jar again, all the flavours it contains hit you one by one and it keeps its freshly picked flavour.
Personally I think this is best served with Penne type pasta as it slides down the tubes and coats every part with its velvety green texture.
Its also really really good on freshly baked bread hot from the oven so the breads soaks up some of its juices.
This is what you need:
Its also what I call a throw as you go recipe.
A handful of blanched wild garlic
Fresh parsley
Extra Virgin Olive Oil
Sea salt
freshly ground black pepper
walnuts
pine nuts
vintage chedder cheese
Start of by adding a little olive oil to your blending and then turn it on and slowly add each ingredient and more olive oil until you have a smooth velvety sauce, taste for seasoning before pouring into a lidded jar.
This will store happily in the fridge for over a week, if you can make it last that long.
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3 comments:
This is a brilliant idea. I'm going to try it soon. I wonder if I can find wild garlic around here. We've been foraging wild onions with those beautiful little white flowers. Perhaps I could try those.
Hi Pim
Your description sounds a lot like wild garlic because it does have white flowers on it later in the season.
Vi xx
This sounds so amazing. What a wonderful recipe, I can't wait to try it.
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