This tastes just divine. I can’t take credit for the idea though: we went to the Spring Open Day at West Town Farm where they made wild garlic pesto which was amazing.
We don’t have any wild garlic in the garden but we do have an abundance of wild chives growing around the old pear tree so I bodged this one recipe together based on the one demo’ed at West Town Farm.
You will need:
4 cups of wild chives
2 oz of hazelnuts
2 garlic cloves
1 cup grated Parmesan
Whizz the chives, hazelnuts, garlic and cheese up in a food processor (you could do it by hand in a pestle and mortar but I’m sadly too lazy for that) and slowly add the oil until you reach the consistency that you like.
I tend to leave mine a little thick as I can always add more oil later if I want it to be thinner.
We stirred it though pasta and served with grilled chicken and mixed leaves from Shillingford. It’s so bright and green and fresh. The essence of Spring.
The spare pesto has been put into a jar with a covering of olive oil to keep it fresh.