A classic Italian pesto is a great thing simply because it’s so versatile, adding a herby kick to all sorts of things including pasta, freshly baked pizza, soups and bruschetta. I make it in huge batches and freeze it so I’ve always got a tasty back up for busy days. This version is made with the wild garlic from my secret snicket along which I am also currently foraging nettles, borage and elderflowers.
75g flaked almonds
150g wild garlic, washed and roughly chopped
3 cloves of garlic, peeled and crushed
400ml extra-virgin olive oil
125g Parmigiano-Reggiano, grated
Sea salt and freshly ground black pepper, to your taste
How I make it
Place a large pan over a medium heat and dry fry the almonds until they are golden brown.
Transfer to a food processor and add the wild garlic and garlic. Whizz it all up whilst gradually pouring in the olive oil until you reach the consistency you desire; I prefer mine quite chunky, as you can see.
Stir in the parmesan and season to your taste.