Wild garlic sunflower seed pesto
Stir it through a hot bowl of pasta, have it on toast, on top a piece of pan-fried cod, swirled it into soups, mixed with vinegar to transform a salad dressing...the options are endless.
Stir it through a hot bowl of pasta, have it on toast, on top a piece of pan-fried cod, swirled it into soups, mixed with vinegar to transform a salad dressing...the options are endless.
The woods are alive with the scent of wild garlic, or ramslök as the Swedes call it. There's literally a blanket of it in the forest, and in true Swedish style, we took that famous blue bag (we always have one in the boot of the car) and filled it up. I've been adding it to all sorts of dishes - pancakes, soups, quiche, salads - but the one recipe I make every year is pesto. My version uses seeds making this a nut-free alternative to traditional pesto and if you can't find wild garlic you can simply use the classic basil. I love the pungent flavour the green leaf has, so I keep it raw. But if you want to take the edge off, you can also blanch the leaf (see 'get ahead' tip in recipe).
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