Pestos are incredibly useful. I try to regularly make some of different kinds and use it up in the upcoming week. It is a true life saver preparation for busy weeks as you can use some over a pasta, rice or quinoa dish; as a spread or as a dressing basis to season vegetables or a salad.
Green pestos basically all are composed of the same ingredients: a herb, a nut, an oil and parmesan; then you can play around those using the varieties you like best. We all know the traditional basil pesto and I’m sure that you’ve found it a little boring and repetitive sometimes. Be reassured, it doesn’t take much to create your own pesto version! Let your imagination work and put together ingredients that you appreciate.
So for this pesto, I have selected one of my favourite herbs: wild garlic (also known as ramsons). The taste of it is very pure, fresh and strong at the same time. It’s such an easy product (if you like garlic obviously) and so complex as it should be well measured out. I have replaced the pine nuts with almonds as they have an even softer taste which counterbalances the wild garlic and bring homogeneity. This herb has health benefits, particularly helping to purify your blood so no more excuses for not knowing about it!
RECIPE for 100g
Prep time: 15 minutes Cook time: 0 minutes
You will need:
- 40g fresh wild garlic
- 20g almonds
- 20g parmesan
- Olive oil
- Salt and pepper to taste
Wash the wild garlic and dry well. Grate the parmesan.
In the food processor, place the wild garlic, almonds, parmesan salt and pepper. Mix for a few minutes until crumbly.
Gradually add up some olive oil and process regularly. I haven’t mentioned a specific measurement for the oil as you might want to have it more or less oily. It’s up to you to stop with the oil when you believe the texture is convenient to you (e.g. I’ll put less oil if I plan to dilute it in more oil and vinegar for salad dressing). Remember that you can always add more oil but can’t take some out 🙂
Adjust seasoning if necessary.