Wild Onion Pesto à la Hardy
Vibrant wild garlic pesto foraged fresh from spring woods, blended with macadamia nuts, garlic & olive oil for a bright green taste of the season!
Ingredients
3 Large handfuls of wild garlic leaves (If you cant lay your hands on wild garlic use 1 bunch each of basil and cilantro leaves stripped from its stalks as it will turn your pesto bitter)
1 Cup of macadamia nuts
1 Shallot or small onion
2 Cloves of peeled garlic
1 Teaspoon of sea salt
3 Tablespoons of olive oil
Juice of half a lemon
Directions
1. Blend all the ingredients in your food processor until it becomes a beautiful green paste. Taste and adjust the flavor with salt, pepper and if you are a tad adventurous today, add touch of chilli powder.
This pesto is just wonderful with veggies, pasta and we eat it, thickly spread on a toasted piece of homemade bread. Preserve the pesto by covering it, yes, in your Tupperware container, with olive oil to avoid oxidation that will turn your pesto black. Good for a week in the fridge if it would last that long!