Food for free - wild garlic and walnut pesto (vegan) - £1.76 for three jars, or 14p a serving



Free food...what's not to love? Wild garlic - or ramsons - are found in most areas of England, particularly in damp woodland. Mr. Miser has found a large source about 5 minutes from our house, so I've been enthusiastically stuffing our soups and salads full of the stuff. I made this pesto at the weekend, and I just had to share. It has a rich, saline punch which will lift a bag of vale pasta to new culinary heights.


Ingredients, for three jars of pesto:

150g wild garlic (about 1/4 carrier bag full), washed thoroughly
100g walnuts 
200g vegetable oil (I used extra virgin rapeseed)
Juice and zest of one lemon

 Method

Tip all of the ingredients into a blender or food processor, blitz 'til smooth.

Season well with salt (more than you think you need!) and pepper before tipping into hot sterilised recycled jars.

The pesto should last a few months unopened in the cupboard, but I keep mine in the fridge, just to be sure!

We tossed pasta with the pesto, some chopped olives, tomato and spinach for a simple summery supper (if I were at the top of my frugal game, I'd have served a side of salad of dandelion leaves instead!).

Life ain't too shabby!



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