Wild garlic pesto spaghetti, roasted vegetables and parma ham by Lynne
She makes the pesto with no cheese…
take a few handfuls of wild garlic, a handful of pan roasted almonds, juice and rind of 2 lemons and a glug of olive oil and a teaspoon of salt…pulverize to within an inch of its life in the processor (otherwise it seems to be just too fiery) and keep in jar in the fridge. Very hard to not just keep on eating it.
It looks delicious Lynne! Thanks for sharing the recipe and your photo.
I’m going back to the woods tomorrow to get some more… When I went today I noticed it was in full flower and the air was sweet and pungent with bluebells and garlic, what a great combination, an opportunity for an enterprising perfumist or a Heston Blumenthal icecream…..
It’s all flowering now so the season will be over soon! Gather ye garlic while ye may…if you’re not sure what it looks like, here is my best close-up shot to help.