Sunday, March 10, 2013

Home made wild garlic pesto

Foraging for wild garlic and make something out of it. Happy day!

So easy to make. Wild garlic (the leaves), toasted pinenuts, grated parmesan or Italian hard cheese, basil, salt and pepper, olive oil, mix all these together in food processor or use mortal and pestle. Taste and adjust, tip into a jar, add some olive oil on top, seal the jar. Apparently will keep in the refrigerator for 2-3 months.

The recipe is from http://m.guardian.co.uk/lifeandstyle/2010/jul/29/foraging-recipes#pesto