Pesto

Perhaps growing up in an Italian family has made me disenchanted by pesto recipes, yes it is a brilliant way to preserve your wild veggies and can be extremely versatile but in my experience it kind of flattens the taste of the wild ingredients. There's a reason basil is used in a classic genovese pesto recipe- it's a super strong flavour that holds it's own against the garlic and pine nuts, whilst not overpowering them. 

I'm not saying you shouldn't make a wild garlic, nettle, bittercress, chickweed, nasturtium, sorrel etc. pesto if that's what you want, but for me it's a waste of time.  

An alternative for you is a recipe that my father has been using the the catering business for years. Herb oil. Simply put, this is a blend of herbs, lemon juice, a dash of honey, salt and olive oil. You can add your garlic too if it will compliment the flavours but it's a brilliant way of preserving herbs that otherwise would have a 2 day shelf life.  

You can put it on salad, fish, new potatoes, meats, add anchovies, gherkins and capers for a salsa verde and more, far more versatile than a pesto. Still want nuts? Try giving your fish or meat with a ground pistacchio or walnut crust and then add your herb oil right at the end- it will cut through the nut or meat oils for a much fresher taste.

A good recipe for this is a pistachio and basil crusted seared tuna steak served with a simple sorrel and garlic herb oil. 

This is just personal taste though, I am simply explaining why I don't post pesto recipes on my blog.

If you like it, go make yourself a load of wild pesto and enjoy! There are plenty of creative and fun recipes out there and perhaps wild garlic pesto is a good one to start with and then experiment for yourselves.

Sorrel and wild garlic herb oil