Wild garlic pesto and soup, only for tough cookies, published in the Chef’s Handyman food blog
Chef’s Handyman Wild Garlic Pesto
A tough cookie in context of this recipe is a person who loves the wild garlic and who does risk smelling like a huge garlic field after eating a bowl of this hot stuff. Anyway spring brings so many great herbs and fragrances into the house, that it will be a must, to try wild garlic in its season. The good thing is, that by commuting you will ever find a free space, the bad thing is, kissing after eating wild garlic is only a good thing, when the to be kissed person also had the same menu.
A glass of this pesto can be used as basic ingredient for many different menus. Within no time fancy dishes like spaghetti with pesto or soups or side dishes can be served. Wild garlic lovers should produce more glasses, to be on the save side.
Chef’s Handyman’s spring favorite: Wild garlic pesto
To make pesto, blend 3 bunches 150 g or 5 oz. of wild garlic leaves, 3 tbsp. of olive oil, 90 g or 3 oz. of cedar or pine seeds, half a cup of lukewarm water and 2 tbsp. of lemon juice. If the mixture will be too thick add more olive oil or water. Season the pesto to taste with salt and black pepper.
Chef’s Handyman tip: The pesto goes very well with asparagus.
Shopping list for 1 glass of wild garlic pesto:
Herbs: 5 oz. or 150 g of wild garlic leaves
Fruits: 1 lemon
Nuts: 90 g or 3 oz. pine or cedar seeds
Oil: 3 tbsp. olive oil
Chef’s Handyman’s weekly recipe: Wild garlic soup
Chef’s Handyman Wild Garlic Soup
To make wild garlic soup: Place 7-8 tbsp. of wild garlic pesto, 2.5 dl or 1 cup of vegetable stock and 1 dl or a quarter cup of soy cream in a pan. Bring the soup to the boil and reduce the heat. Simmer on low heat for 15 to 20 minutes.
Serve the soup in soup cups or plates. Garnish with bread and sprouts.
Shopping list for 4 serves (wild garlic soup):
Herbs: 3 bunches or 5 oz. or 150 g of wild garlic leaves
Fruits: 1 lemon
Nuts: 90 g or 3 oz. pine or cedar seeds
Oil: 3 tbsp. olive oil
Vegetable Stock, Soy Cream: 2.5 dl or one cup vegetable stock, 1 dl or quarter cup soy cream
Have a great weekend, yours Chef’s Handyman team.
Outlook of the next entry, posted in the Chef’s Handyman food blog: Raspberries a great love!
