Garlic / Herbs / ovo-lacto vegetarian / Prepare ahead / Thermomix / vegetarian

Schrat’s wild garlic pesto in the Thermomix (ovo-lacto vegetarian)

This recipe is from http://www.chefkoch.de and was submitted by Schrat, a chef. He posts some wonderful recipes which always have rave reviews.

Early this morning I posted this recipe for wild garlic pesto on my blog and my conscience kicked me all day for posting something that I hadn’t tried before publishing.

Luckily, I found some wild garlic today at my local supermarket. I halved the recipe and ended up with enough pesto to almost fill a 500ml yoghurt glass.

This tastes amazing and can be used in anything like salad dressings, bread, in quark and butter for a herb punch. It really is delicious and just tastes of spring.

 

I lightly toasted the nuts before tipping them into the Thermomix.

Ingredients:

200g wild garlic

50g pine kernels

50g sunflower seeds

50g pumpkin seeds

500ml oil (organic rapeseed oil)

100g parmesan or pecorino

3 cloves of garlic

black pepper, freshly ground

sea salt

How to make it:

1. Wash the wild garlic, give it 3 or 4 spins in the salad spinner until no more water is left on the leaves.

2. If you’re making this in the Thermomix, just put all the ingredients in the Thermomix apart from salt and pepper and purée for a few seconds until smooth. Season to taste with salt and pepper. If you haven’t got a Thermomix, roughly chop the wild garlic leaves, chop the garlic, grate the cheese, tip all the ingredients into a bowl and then purée with a handheld mixer or use a food processor. Season to taste with salt and pepper.

3. Pour pesto into brown glass jars, cover and protect from direct sunlight.

 Update on 3 April 2012:
Today I discovered the following recipe (with instructions for the Thermomix) on the British Larder site: http://www.britishlarder.co.uk/courgette-goats-cheese-and-garden-herb-pesto-bread/#axzz1qxQY3Jz5. I didn’t have any courgette for the filling, so I just used 3 tbsp of wild garlic pesto to spread over the dough and then sprinkled over crumbled feta before rolling, cutting and baking the bread. The dough is a doddle to make in the Thermomix (or a mixing bowl) and is so easy to work with. I’m serving this with a couscous salad flavoured with an orange balsamico dressing.
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