I’m not going to use the ‘C’ word, but I am going to risk the “W’, one as in ‘Walnuts’. At Christmas. Ick!
Actually, the bitter taste of walnuts has grown on me but, as a child, there was always one at the bottom of my Christmas stocking and aside from chucking it at one of my brothers – aiming for the temple when he was being super-annoying – I never knew what to do with them until I chanced upon this delicious recipe for a simple supper.
If you didn’t freeze wild garlic this spring to use now, use spinach leaves and add a quarter clove
of garlic. It is easier to add than subtract so proceed with caution until you get the desired taste!
Ingredients
- 200g wild garlic leaves; ditch the stalks (substitute spinach if you don’t have wild garlic)
- 100g shelled walnuts 100ml olive oil
- 100g Parmesan or other hard cheese
- salt and pepper to taste
Method
- Blend again the wild garlic and walnut in batches in a food processor. Blend again with the oil and again, do this in stages so you can monitor the liquidity of the mix.
- Remove into a mixing bowl and add your grated hard cheese.
- Stir, season, taste and decant into a good looking Kilner jar ready to wow your family and friends with not just homemade but homemade POSH CHRISTMAS pesto!
- Keep in the fridge.
- Serve with spaghetti on an evening when you know you won’t be breathing over anyone the following day!
