Mat Follas' wild garlic pesto recipe
This pesto complements spring lamb beautifully. Serve about one dessert spoon per person as it is strongly flavoured. It can also be added to a bowl of spring vegetable soup, or stirred into a portion of spaghetti for a simple delicious supper.
To store, keep in the fridge for a couple of weeks. To keep longer freeze in portion size balls in a freezer bag, but use another two bags to surround it as the garlic aroma will leach into everything!
Ingredients
- 50 g wild garlic leaves
- 50 g spinach
- 100 g hazelnuts
- 1 tsp english Mustard
- 2 tsp honey
- 1 virgin rapeseed oil (to form a paste - see method)
- 1 pinch salt
- 1 squeeze of half a lemon
- 1.8 oz wild garlic leaves
- 1.8 oz spinach
- 3.5 oz hazelnuts
- 1 tsp english Mustard
- 2 tsp honey
- 1 virgin rapeseed oil (to form a paste - see method)
- 1 pinch salt
- 1 squeeze of half a lemon
- 1.8 oz wild garlic leaves
- 1.8 oz spinach
- 3.5 oz hazelnuts
- 1 tsp english Mustard
- 2 tsp honey
- 1 virgin rapeseed oil (to form a paste - see method)
- 1 pinch salt
- 1 squeeze of half a lemon
Details
- Cuisine: British
- Recipe Type: Sauce
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 10
Step-by-step
- Using a food processor, blend the leaves, spinach and hazelnuts together until smooth.
- Add the honey and mustard then drizzle the oil in while blending, until the mixture forms a paste the consistency of smooth peanut butter.
- Add a pinch of salt and a squeeze of lemon juice to finish.
More recipes featuring garlic
Josceline Dimbleby's almond and garlic soup
Daniel Galmiche's Roast leg of lamb with garlic and lavender
Daniel Galmiche's Cod, coriander, tomato & garlic parcels
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