the wild garlic season is almost over and, having added it to a spelt risotto and a sausage pasta dish i decided that something with a longer life-span was needed so i could keep enjoying it for a bit longer. it’s also asparagus season and, as a nod to frugality, i’ve been keeping the slightly woody ends which are normally cut-off and discarded. bring these two together and the idea for wild garlic and asparagus pesto was born.
i decided to use toasted walnuts as the nutty component and a hard goats cheese in place of the more traditional parmesan. the resulting pesto has a wonderful mix of flavours and the walnuts are a good foil to the strong but delicate garlic flavour. i’m hoping that the jar i froze will still be okay in a few weeks.
in meantime we ate half of the first jar with tagliatelle and the remaining jar and a half that are still in the fridge are destined for a wild garlic pesto 1000 layer lasagne or, mixed with a little ricotta and used to stuff some ravioli. i’ve been meaning to make the lasagne for a week now but everything seems to be conspiring against me as food has taken a back seat to sorting out various house-related tasks. things should be back to normal next week and hopefully cooking, and blogging, will become a bit more regular again.
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