Yield:half a small jar
Prep Time:12 mins
Cook Time:0 mins
You cannot get more basic than this wild spinach pesto! When the wild spinach is in season there are fields of strong smelling white wild garlic flowers which line our local river - The Mole. We forage the leaves and flowers (off the beaten track). You need to use the leaves as soon as possible as they wilt rapidly, the smaller the leaves the faster they wilt, so gather the larger leaves for use. The flavour is mild in contrast to the scent. No worries about allergens with this recipe either, sometimes simplicity is the best way and I think that is definitely proved in this wild spinach pesto.
- 30 large wild garlic leaves (rinsed & drained)
- 6 glugs of your best olive oil
- good grind of black pepper
Slice your wild garlic leaves into thin ribbons (I use a pair of scissors); then bung the lot into a liquidiser* and add the olive oil.
Pulse them together a few times to ensure everything gets chopped down.
I have to push the leaves back down between pulses (this is the time-consuming part of the process, but only takes about 4-5 minutes.
Once everything is chopped down you can add the black pepper and blitz it all into a pesto.
Pop into an air-tight jar and keep in the fridge, ready for use.
*I use a liquidiser which attaches to my kenwood chef. Don't use a spice jar as it cooks the wild garlic making it go slimy & loose it's lovely mild flavour! A food processor will work if you don't have a liquidiser.
When it's time to use your pesto pop it into the dish at the last minute. You don't want to heat it up or cook it as it will go into a slimy consistency and loose some it's delicious flavour and goodness. We love ours on courgette spaghetti, as a dressing over salad, and I love it drizzled over my homemade tomato soup.
I love to add a sprinkling of the wild garlic flowers over the top of all of these dishes too - they give little bursts of fresh chive flavour to the meals.