Paulin's Lockdown Recipes: Foraging for Pesto

May 14, 2020

Spring has well and truly sprung across central Scotland. Our watch designer Euan has been taking advantage of this and has been foraging in the woods near his home.

One plant in full bloom at the moment is known as Ransom or Wild Garlic. Euan found a large patch of it while out on an his evening walk and has thought of a great use for it!

 

Pesto can be made from many different things (most commonly basil), but here is an alternative method Euan used featuring some foraged wild garlic. For this recipe you will need a blender. 

 Prep

- Pick wild Ransoms it’ll be difficult to pick only the leaves so grab the flowers as well and you can put them in some water
- Separate leaves from flowers trim the stems of the flowers and place them in a cup or vase
-  Wash the leaves pat them dry with a dish towel

 

Make

- 3 tablespoons of olive oil generous tablespoons are best
- 60g of nuts cashew nuts were used for this, but you can use pine nuts or hazelnuts too
- A few pinches of salt
- A good handful of grated parmesan
Blitz this together for a minute or so to make the paste
- Add in the washed Ransom leaves (80g/ 80 leaves)
- Juice from half a lemon
Blitz for a further 30 seconds making sure that the leaves are fully blended.
You should now be left with a mixture similar to the example shown here:

Eat

 It has a sweet yet almost spicy undertone from the garlic so works great as a dip on it’s own but probably best in a mixed salad. We made a veggie and cheese tart! Yum! :)

 

 

 

 

 



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