I created this recipe because of a glut of wild garlic that grows in my back garden and along local lanes and hedgerows every spring. We have so much of it, and it smells so lovely when you brush up against it, that I decided I needed to somehow utilise it rather than let it go to waste.
So, I came up with a pesto recipe which I have tried with various and alternative ingredients before deciding on this one here. The pesto can be put into jars after use and stored in the fridge for up to a week or so and is perfect with pasta recipes and with/on chicken, salads and breads.
Traditionally this dish is made using pinenuts, basil, parmesan and olive oil. Since I'm based down in sunny Cornwall I created an 'accidental' alternative of crushed almonds, wild garlic and cheese from our local cheese factory just up the road (I chose to use 'Cornish Cruncher' from Davidstow cheese factory as it was strong like parmesan, and easily and more affordably available locally). I also used a few crushed sunflower seeds to add a bit of oily texture. It's worth noting that it's preferable to use good quality olive oil for this as the flavour of the oil will contribute to the general overall taste.