Wild Garlic Leaf Pesto Pasta

Mostly foraged in the woods, or along country lanes, wild garlic is one of our favourites.  The season is short and sweet and so to make the most of it, we’re keeping it simple and have created a delicious homemade pesto with pasta.

Ingredients: A big handful of wild garlic leaves(approx. 30g), 20g curly parsley, 10g basil, 90g cherry tomatoes.

From the Larder: 175g pasta, 30g Parmesan, 5 tbsp olive oil, 50g cashews/pine nuts, salt and pepper.

Instructions:

  • Bring a pan of water to the boil and start cook the pasta for 10-12 minutes or until pasta is al denté.
  • Halve the tomatoes, sprinkle with a little salt to bring out their juices and set aside.
  • Wash the garlic leaves well, they can be quite muddy!wild-garlic-leaves
  • In a processor or with a hand blender, whizz together the garlic leaf, parsley, basil, ¾ of the grated parmesan, nuts and 4-5 tbsp oil to make the pesto. Add more oil if you like a runnier consistency.garlic-leaf-pesto-ingredients-600pxgarlic-leaf-pesto-600px
  • When the pasta is al denté, drain and mix in the pesto.
  • Serve with tomatoes and their juices, remaining parmesan and garnish with any remaining herbs.
  • If you have any pesto left over, spread it on toast, eat with cheese, or stretch it to another pasta dish.

Oregano Pesto Pasta with Roast Veg

Serves 2

Ingredients: 10g Oregano, 12g basil, 7-10 cherry tomatoes, 1 and a half beetroot, 2 heritage carrots, 2-3 shallots, a garlic clove.

Larder: 200g pasta, 30g Parmesan, 5 tbsp oil, 50g cashews or pine nuts (optional extra: sausages roasted with the veggies).

 Instructions:

  • Preheat the oven to 200 degrees C.
  • Peel and chop the beetroot, carrots and shallots into small chunks and crush the garlic. Place them all in a roasting tin along with the tomatoes whole. Drizzle with 1-2 tbsp oil, season and roast for 20 mins. If using sausages, place in the oven with the veggies. They will increase the cooking time slightly.close up roasting veg 600px
  • Start cooking the pasta according to instructions.
  • Remove basil and oregano from their stems. In a processor or pestle and mortar, whizz together the oregano and basil leaves, 20g parmesan, cashews and 4-5 tbsp oil to make the pesto.pesto ingredients 600 pxpesto blender 600px
  • Add more oil if you like a runnier consistency.
  • When pasta is ready: drain and mix in the pesto. Remove the veggies from the oven and place on top of the pasta.
  • Grate over remaining parmesan and serve garnished with any remaining herbs.