Wild Garlic Pesto

This is my favourite pesto recipe, with a variation to mix up the nut power and give an alternative to those that do not tolerate aged Parmesan. For passionate foragers you can also add nettles to your wild garlic!

Ingredients:

150g pack of pistachio nuts (soaked for 2 hours)

100g of Parmigiano Reggiano

2 tablespoons of olive oil

2 tablespoons of extra virgin olive oil

1 large bunch of wild garlic

Half a clove of garlic (roughly chopped)

Zest & juice of 1 large lemon

Method: simply put everything in a food processor and blitz. Pause to taste and add anything to loosen or make more garlicky. I like mine relatively mild and with some texture for pasta or spreading on meat. This freezes very well, smaller pots could be used for adding to dressings. It is great used as a green dressing over steak in the Summer. Pistachios are a great source of Vitamin B6, for energy and neurotransmitter support.

Another variation: Instead of pistachio use soaked Brazil nuts and instead of the Parmesan use half a block of feta with a handful of grated Pecorino Romano (hard sheep cheese). This is good for those less tolerant of cows milk. Brazil nuts are a fantastic plant source of selenium, boosting brain and immune health.

Happy foraging!