Wild garlic and walnut pesto by Hugh Fearnley-Whittingstall
Wild garlic and walnut pesto
Here at the Farm Shop we have an abundance of amazing wild garlic on the estate. Picked daily and brought to both the shop, and used fresh on the The Glynne Arms menu, wild garlic really epitomises the field to table idea that we love so much at the Farm Shop. Our fresh wild garlic can be used in so many recipes, and is even delicious as a vegetable side dish with some beef or chicken. Simply boil gently and season with olive oil and salt. One of our favourite things to do with wild garlic is make pesto. Here we have a simple recipe for wild garlic and walnut pesto from Hugh Fearnley-Whittingstall. If walnuts aren’t your thing, this pesto works just as brilliantly with lightly toasted pine-nuts - or no nuts at all!
Toss wild garlic pesto into hot pasta, swirl it into a vegetable soup, use on bruschetta or crostini, or serve with roast veg. These quantities make enough for pasta sauce for four.
50g shelled walnuts
About 75g wild garlic leaves and stems, washed and roughly chopped
35g parmesan (or other hard, mature cheese), finely grated
Finely grated zest of ½ lemon, plus a good squeeze of lemon juice
100-150ml extra-virgin olive oil
Sea salt and freshly ground black pepper
Heat the oven to 180C/350F/gas mark 4. Put the nuts in an ovenproof dish and toast for five to eight minutes, checking from time to time because they burn easily. Leave to cool.
Put the toasted nuts in a food processor, along with the wild garlic, parmesan and lemon zest. Blitz to a paste, then, with the motor running, slowly add the oil until you have a thick, sloppy purée. Scrape this into a bowl, add a squeeze of lemon and season to taste. This pesto will keep in a jar in the fridge for a few days.