Recipes for the spring

INGREDIENTS:
-  100g Wild garlic leaves
- 50g Basil
- 50g Parmesan
- 50g Pine kernels
- 150ml Olive oil
- A squeeze of Lemon juice

METHOD: 
Tear or roughly chop the garlic leaves and stems, then put them in a mortar. Add a pinch of sea salt – it helps the pestle grip the leaves – then pound and stir until you have a dark green paste. Expect this to take a while, and you might like to do it in two batches. Alternatively, grind the leaves to a paste in a food processor.

Add the basil and keep pounding and twisting the leaves to a paste. Grate the parmesan finely. Put the pine kernels in a dry frying pan and leave over a moderate heat until pale gold. Watch them carefully (they burn in a heartbeat), then add them to the paste, smashing them against the sides of the mortar with your pestle, then mash them with the parmesan and garlic leaves. Add a dash of lemon juice.

If you love this recipe like I do then drop me a message as I would love to know. Alternatively why not book a consultation where I can provide you with more recipe suggestions as well as much more advice. 

Nigel Slaters Wild garlic and basil sauce

A personal favourite of mine... 
(makes a 500g tub)

Photo credit to Lazycatkitchen