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Title: Wild Garlic Pesto
Categories: Pesto
Yield: 1 Batch
100 g Garlicky leaves
50 g Parmesan; grated
50 g Pine nuts; toasted
Olive oil
Lemon juice; to taste
Salt & pepper
It was the Dirty Weekenders' annual charity ceilidh last Thursday, and
there was a raffle to raise money for the Scottish Wildlife Trust, so
I decided to make some pesto as a raffle prize. I got all the leafy
ingredients from Roslin Glen, which is a Dirty Weekenders project
location, and one of my favourite places in the world.
I collected Allium ursinum (Ramsons), Allium paradoxum (Few-flowered
Leek), and Allaria petiolata (Garlic Mustard), all of which are
really easy to identify and in full growth at the moment (late April).
Blitz all of the leaves in a food processor until homogenized, but not
pasty.
Add the parmesan, olive oil, lemon juice, blitz again.
Toast the pine nuts in a frying pan until fragrant, then add to
mixture.
Blitz again, but keep some chunky pine nuts.
Season.
Recipe by John L. Godlee, May 5, 2018
Recipe FROM:
<
gopher://tilde.club/0/~johngodlee/posts/2018-05-05-pesto.txt>
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