I am back to my hometown in Transylvania and spring has just started. And with it wild garlic is in season. It grows in abundance in the woods around Medias and I do go into them to forage.
Enjoy!
wild garlic pesto
Ingredients
250g wild garlic leaves, washed and roughly cut
50g almond flakes
150g olive oil
100g parmesan, grated
1 tsp salt or according to your taste
Method
Blend all ingredients and leave the pesto in the fridge for at least 30 mins for flavour to develop.
Eat with pasta, grilled meat, on toasted bread, dip raw vegetables into it, or add it to soups. There are endless ways to use this pesto!
If you have leftovers, store them in a jar and cover with a layer of olive oil. The olive oil will prevent the pesto from turning brown.
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