Originally posted by Goodluck2me
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I had 150g of wild garlic leaves (I didn't use the stalks as that's what I learnt to do but not sure if others do or not). Lash them into a blitzer with two good pinches of salt and a good lug of olive oil. Blitz it up until it's like a pesto (add more oil as/if you need it to get the right consistency). Once done, add in the following, all roughly chopped; 1 shallot, 4 cloves of garlic, 2 green jalapeno chillies and 1 red habanero chillie (If you can't get them, just lash in a few of whatever chillies you can get) Leave seeds in/take out to your own taste. Blitz it all up again. Take it out of the blitzer and add 2 tablespoons of red wine vinegar, then season well with pepper and a bit more salt to your own taste.
For the pesto, I again had 150g of the wild garlic leaves. Into the blitzer along with 50g of parmesan, 50g of toasted pine nuts (done in a dry frying pan), 1 clove of garlic, zest of half a lemon plus a few squeezes of lemon juice and rapeseed oil. Again, add enough oil as you go to get it to the right consistency. Blitz it all up and then season to taste.
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