Tuesday, 5 May 2009

Wild Garlic Pesto

For a large jar

2 handfuls (about 100g) of wild garlic leaves with flowers
200ml extra virgin olive oil, plus a bit more for sealing
50g pine nuts or walnuts
2 garlic cloves
50g Parmesan cheese, grated
salt and black pepper

Blanch the wild garlic leaves in boiling water for about 10 seconds. Refresh in cold water and pat dry on kitchen paper.
Put the wild garlic, olive oil, pine nuts or walnuts, together with the garlic cloves , into a food processor and blend to a puree. Transfer to a bowl and mix in the grated Parmesan. Season carefully and put into a sterilised jar.
Pour over a little extra olive oil to seal and cover tightly.

***
This was incredibly easy to do and there's a plethora of wild garlic at this time of year in the woods around me.
The recipe also states that this can be put in the freezer, but you need to omit the garlic cloves. I'm not sure if it can be frozen in glass jars or not, or if it would be better in airtight plastic containers. I've tried it with glass to see how it goes.
This recipe almost filled a large peanut butter jar, around 450g.

I've poked around on the net and I've seen that the recommended way to sterilise jam jars is to give them a good wash and whilst still damp put them in the oven for around ten minutes at around Gas 2/150C/300F.

I also read a tip recently that suggested keeping a piece of screwed up newspaper in your washed, unsterilised jam jars as it would absorb any moisture and prevent any rust to the lids or other problems.


Taken from: Sarah Raven's Garden Cookbook

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