Wild garlic, walnuts, extra virgin rapeseed oil, black pepper & sea salt, for pistou add parmesan cheese for pesto.
Foraged from the woods
The young leaves are out now, if you are not sure, as they are similar to Lily of the Valley, rub the leaves in your hands and you will get a garlicky smell. The plant will flower little white flowers and be available until April. Please pick only what you need. They have amazing health benefits in lowering blood pressure. Pistou is the French version of Pesto without parmesan cheese, traditionally made with pine nuts, basil and garlic. Either version can be enjoyed with pasta, enhance the flavour of soups or as a snack on toasted sourdough bread.
Pistou The Woods Pesto
Make a jar of 450g
1. 100g wild garlic leaves, pick off the hard stems
2. 100g walnuts roughly chopped
3. Extra virgin rapeseed oil or olive oil
4. Sea salt & black pepper
Add about 100g of grated parmesan cheese
In a pan of lightly salted boiling water blanch the garlic leaves for 30 seconds
Refresh the garlic leaves in cold water, and squeeze out the water
Roughly chop the leaves
Add the garlic leaves, walnuts, salt, pepper & oil of your choice to a blender
Blend on a slow setting until combined
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