Wild Garlic Pesto from Ballyseedy Woods

I first made wild garlic pesto last year after a visit to Tralee, Co.Kerry and we had made our regular trip to Ballyseedy Woods for a walk and to harvest some wild garlic from the what seems like miles and miles of it that covers the woodland floor at that time of year! We harvested a large bag of leaves. And took them home to get pesto making!

How I make wild garlic pesto:
I don't use quantities with this one, I totally improvised. Firstly I blended up the leaves (after washing and chopping them) with some organic olive oil. For the cheese I used a combination of blue cheese and Parmesan cheese, chopped small and grated. For the nuts I used a combination of pine nuts and cashews (chopped or blended fairly fine), again it was whatever I had in the cupboard, I didn't add any extra garlic as I decided the wild garlic would be strong enough on its own. Blend this all together - at this stage you may choose not to use the mechanical blender, it depends on how smooth you want your pesto to be, I just mixed it in by hand and left it as chunky pesto.Bottle it up, being sure to pour in a layer of oil on top - this is your seal of freshness - as long as there is a layer of oil the pesto will last ages.

It tasted delicious, especially on toasted cheese! And it is still going strong  in April 2013, a year later!