Sneak preview from new cookbook ‘CONSCIOUS COOKERY’
When Spring arrives at Sunny Brow we are blessed with a carpet of wild garlic, also called ransoms, in the woodlands. This recipe includes some basil too, but you can just use wild garlic if you enjoy the intense garlic flavour of the herb. If you don’t have any local wild garlic use rocket leaves and a clove of garlic to create a great alternative.
Serve as a dip, spread or great with pasta.
Makes about 1 cup of pesto:
1 ½ cups basil leaves
1 ½ cups wild garlic leaves or if not available use wild rocket and one clove of garlic crushed
½ cup sunflower or pumpkin seeds, toasted ½ cup olive oil
1 tbsp lemon juice
1 tbsp white miso, ume paste or a tsp salt
½ cup olive oil
Blend all the ingredients together. Add more seasonings to taste if you wish.