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Homemade pesto takes a matter of minutes and is fresher and cheaper than shop bought, especially with foraged ingredients. Pesto can be so much more than the classic Ligurian basil version, and adapted to suit seasonal ingredients. Wild garlic leaves have just enough garlicky flavour without being too overpowering, and if you do manage to discover a sizeable patch, make a double batch of pesto and freeze it. Pine nuts can vary in quality, so try almonds, cashews, walnuts or Brazils, for a sweet, nutty creaminess.


Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes

  • 400g/14oz dried tagliatelle

  • 150g/5½oz asparagus tips, trimmed

Wild Garlic Pesto

  • 2 large handfuls of wild garlic leaves, flowers (if any) reserved (or use chive flowers)

  • 1 handful of blanched almonds

  • 100ml/3½fl oz/scant ½ cup mild-flavoured extra virgin olive oil, plus extra for topping

  • 1 handful of finely grated vegetarian Parmesan cheese, plus extra to serve

  • sea salt and freshly ground black pepper


Bring a large pan of salted water to the boil and cook the pasta following the pack instructions. Add the asparagus about 3 minutes before the pasta is ready. Drain, reserving 4 tablespoons of the pasta cooking water, and return the cooked pasta and asparagus to the pan.


Meanwhile, make the pesto. Put the wild garlic leaves and almonds in a mini food processor (or use a stick blender and a beaker) and process until finely chopped. Continue to blend, adding the oil in two batches, and the Parmesan, then season with salt and pepper. Spoon the pesto into a bowl or jar and drizzle some extra olive oil over the top. (It will keep for up to 3 days in the fridge.)


Add as much pesto and reserved cooking water as needed to coat the pasta and asparagus, then turn the pasta until it is evenly coated. Taste and add extra salt and pepper, if needed. Serve sprinkled with more Parmesan and wild garlic flowers, if you have them.

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From Veggienomics

Watkins Media, 2014