Finally, spring has sprung!
Here is the Wild Garlic Pesto recipe.
I am cooking from home with the ingredients available in my kitchen. You can add your own twist too. You can add some rocket to get a lighter garlic flavour. You can use olive oil to get a stronger flavour. I have used ground almond but you can use toasted hazelnuts or toasted pine nuts.
This pesto goes well with barbecued meat/fish, with crudités (as a dip) and pasta. A spoon of wild garlic pesto with your pasta and grated Parmesan on top, you can’t go wrong! Or with a warm potato salad like last night. The choice is yours! The pesto can last for a week in a plastic container in the fridge.