The brief appearance of the delectable ail des ours or commonly known as wild garlic or buckrams. We make an exceptional pesto with the best olive oil we can lay our hands on and off course, with a parmesan that I make from nuts and nutritional yeast. The taste is as fresh as spring!
Wild onion Pesto à la Hardy This is the easiest trade secret in our books - Enjoy!
3 Large handfuls of wild garlic leaves (If you cant lay your hands on wild garlic use 1 bunch each of basil and cilantro leaves stripped from its stalks as it will turn your pesto bitter) 1 Cup of macadamia nuts
1 Shallot or small onion
2 Cloves of peeled garlic
1 Teaspoon of sea salt
3 Tablespoons of olive oil
Juice of half a lemon
Blend all the ingredients in your food processor until it becomes a beautiful green paste. Taste and adjust the flavor with salt, pepper and if you are a tad adventurous today, add touch of chilli powder.
This pesto is just wonderful with veggies, pasta and we eat it, thickly spread on a toasted piece of homemade bread. Preserve the pesto by covering it, yes, in your Tupperware container, with olive oil to avoid oxidation that will turn your pesto black. Good for a week in the fridge if it would last that long!