Thursday, 6 March 2008
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
Extra Virgin Olive Oil
freshly ground black pepper
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.