This fresh and fiery pesto can be made with any of the wild garlic family. This commonly includes wild garlic or ransoms (Allium ursinum), few flowered garlic/leek (Allium paradoxum), three cornered leek (Allium triquetrum), and crow garlic (Allium vineale).
- 150 g hazelnuts, lightly toasted
- 150 g (very large handful) wild garlic
- 150 ml good quality olive oil
- Pick your wild greens in the spring and lightly rinse them to remove any soil or leaf mould.
- If picked including bulbs (on private land with permission only), trim off the roots.
- In a mill blender, first grind your hazelnuts until very finely chopped.
- Then, with the blender blade, add the wild garlic and olive oil and blend for about 2 minutes until smooth.
- Add salt and pepper to taste, or a sprinkle of pepper dulse (Osmundea pinnatifida) if you have it.
- Scoop into a tub with a lid.
- Chill and refrigerate when not in use.
Serve with crackers as a spread or dip. Use a spoonful to spice up a soup or a stir fry.
I used hazel nuts as they are indigenous to Scotland and can be foraged in great quantity in the autumn as they were 5000 years ago and more. For a less nutty flavour you can use unsalted cashew nuts. If you are very patient, leached acorns or pignuts make a nice base!