This is a very serious pesto made from the immature flower stalks of garlic (often known as scapes, spears, stems or tops, garlic bolts or 蒜苔 in Chinese (suantai)) – not for the faint-hearted. If you can’t get garlic stalks you can use a bulb of garlic and a leek. You can get amazing elephant garlic scapes in May or June from here.

 

Either serve it with pasta, an extra glug of olive oil, and some additional parmesan flakes

OR..

mix with a little extra olive oil and add a tablespoon to cauliflower soup

OR…

serve it on black olive crackers with some cold dry sherry….to people who aren’t off to important meetings or job interviews.

 

  • Serve the pesto with black olive crackers

    Serve the pesto with black olive crackers

    150g/6oz nice big bunch wild garlic stalks

  • 75g/3 oz/¾ cup parmesan, grated
  • 150g/6 oz/1½ cups roasted or dry-fried hazelnuts, chopped
  • juice and zest of 1½ lemons
  • 360ml/1½ cups olive oil
  • smoked salt and Indonesian long pepper
  1. blitz wild garlic leaves either in a deep small-circumferenced bowl or saucepan and use your stick blender, or in a magimix, till really quite small
  2. then add hazelnuts… and then parmesan
  3. with blade still running slowly add oil – it shouldn’t be too runny
  4. add lemon juice and the salt and pepper
  5. put in fridge for as long as possible to allow the flavours to intensify

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