Recipe: WIld garlic pesto
As spring draws to a close and the weather threatens to get ever so slightly warmer, we’re getting ready to fully reopen our indoor tables here at Blake’s, while the unmistakable scent of wild garlic hangs in the air of the shady woodlands around our Clanfield HQ.
This month, Head Chef Tom shares his recipe for Wild Garlic Pesto for you try at home - we use this in our Wild Garlic Pesto & Halloumi Sourdough Toastie which has proved so popular we thought we’d share the recipe before wild garlic is out of season…
Wild garlic pesto
100g wild garlic
Zest & juice of 1 lemon
100g grated mozzarella
100ml extra virgin olive oil
100ml rapeseed oil
Wash the wild garlic in water and leave to drain. Pat dry with kitchen paper
Place the lemon zest & juice with the wild garlic in a food processor
Slowly add the oils until blended, achieving a sauce-like consistency
Add the mozzarella and blend until it reaches the desired consistency
Try this pesto with pasta, fish or drizzled over roasted vegetables and share your dishes with us @blakeskitchen
