Wild Garlic & Nettle Pesto
Spring has been trying hard on the Isle and somewhere between flurries of sleet and sudden flooding there's been a few glorious hours of beautiful light most days. It's creeping further into the evenings and breaking a little earlier each morning too. Recently there's been a few afternoons where I've stood basking it in just for the joy of feeling the light making itself at home in our beautiful surroundings.
We popped out for a hike the other weekend with friends. Our children were bundled happily in slings on our backs and we tugged hats low over ears as the wind blasting in from the sea reminded us we've some way to go till Spring warmth yet. While cutting back through the woods on our way home though we spotted a sure sign of the new season tip toeing in: Wild Garlic. There's no mistaking the pungent aroma and my friend and I both dived onto the patch happily, taking enough for our needs while leaving the rest for other foragers to find. (For more information on responsible foraging, please see this great starter via Farm Stay UK)
The weather is still a little too cold to truly be Spring and with a weather forecast predicting more snow flurries I declared we needed to make the best use of our bounty. I grabbed some gardening gloves and gathered some of the newest shoots bursting up from the Nettles too. Satisfied with our first meal plucked straight from the earth, we headed for home and rich Chai teas or hot milks depending on the age bracket of forager.
Nettle is a wonderful plant to cook with. Picking the young leaves from the top adds a sort of sweetness to their taste that elevates it above the earthy green taste of Spinach. My daughter is a pesto (and pasta) addict so I decided to create a wild pesto that would keep for a couple of weeks in the fridge while the next cold front made us wonder if Spring is ever coming.
Smothering wholemeal pasta with the rich dark pesto and the kitchen filling with wafts of gutsy Wild Garlic and Nettle was so rewarding. We've since slathered it on chicken and even added a spoonful to mash. The taste of either plant is not enormously strong but the aroma is incredible and hints at good things to come once it's warm enough to uncover the BBQ and bring our bounty straight to the waiting grill.
If you would like to make some wild pesto, I can thoroughly recommend this recipe via the BBC. Due to the impromptu nature of our feast, I was low on pine nuts so here's my twist on ingredients but the method is the same:
Wild Garlic and Nettle Pesto:
150g young nettle and wild garlic leaves (I didn't weight, but used about half a carrier bag full)
50g Parmesan, finely grated
2 garlic cloves, minced
zest ½ lemon and a good few squeezes of juice
50g mixture of brazil and pine nuts
150ml rapeseed oil
Please remember that nettles will continue to sting even once plucked so gloves are advisable. Also, as with all foraged goods, a good thorough clean is essential.
1. Bring a large pan of water to the boil, then drop in the nettles and cook for 2 mins. Drain and run under cold water, then squeeze out as much water as possible and roughly chop them.
2. Put the nettles and raw wild garlic into a food processor, along with the Parmesan, garlic, lemon zest and nuts. Blitz to a rough paste.
3. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few good squeezes of lemon juice. Transfer the pesto to a clean jar and top with the remaining oil.
This keeps for about two weeks in the refrigerator if sealed well.