Springtime Wild Garlic Pesto

I was lucky enough to pick up some wild garlic over the Easter weekend and whipped up this deliciously easy pesto. It freezes brilliantly in an ice cube tray so that you can pop out a blob whenever you need to spruce up your pasta or drizzle over some grilled vegetables, meat or fish.

Makes 6 large ice cubes

Ingredients

• 3 tbsp ground almonds
• 50g grated Parmesan
• 1 tsp sumak (optional)
• 200g wild garlic
• 200ml olive oil

Method

• Toast almonds in preheated oven at 180c for 5 mins until golden
• Blitz Parmesan, sumac, almonds, olive oil and pepper in a magimix
• Add 1/2 the wild garlic. Blitz. Then add the other 1/2. Blitz again.
• Adjust the seasoning then freeze in an ice cube tray for later

If you can't get hold of wild garlic, you can use any other herb to make this recipe. Only ensure that you add a minced clove of garlic to the parmesan at the first bitz stage. 

Pesto is one of the most versatile things to have in your freezer. You can stir it into yogurt and use as a dip with grissini or pitta. Drizzle over charred broccoli or other vegetables. Add to mayonnaise and stir through cold chicken.  I'd love to hear what you do with itl