Spring veggies

aspergesHEAVEN !  I love this time of year…  One by one, the spring veg show up in the market and in the garden 🙂

asperges1Lunch becomes more fresh and simple…  Quick to prepare.  Less cooking, more green, more crunch, feels healthy…  The chickens LOVE radish greens, so everyones happy 🙂

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To celebrate the arrival of the first broad beans and peas in our garden, I made a simple lunch adding fresh purple asparagus, bright red radishes and fresh herbs piled high on a beautiful slice of toasted sourdough bread after smearing a thick layer of the first fresh goats cheese from Anita’s farm.  A good shake of Espelette pepper and some local fleur de sel and we felt like we where the richest people in the world.  Quite sure that any great chef would be delighted to have access to this quality….

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Feeling fortunate and pretty pleased with myself !

Bon appetit !

Wild Garlic Pesto

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Wild Garlic season is upon us !  Where I live, you are sure to find fields of beautiful fresh wild garlic from early spring.

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I was a bit late this year so they are starting to flower…  Even better !  The flowers are more pungent than the young leaves.  To eat wild garlic raw in salads, the young leaves are nicer so its wild garlic and nettle soup and wild garlic pesto on the menu today 🙂

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Pesto is pretty forgiving stuff, so play around with the ingredients to adapt to your taste and what you have on hand.  I used a few cashews and a few more almonds this time.  Strong Ewe’s milk cheese gave it a wonderful flavour.  Use more or less olive oil depending on what you will use the pesto for (for pasta it should be runnier).  This made enough for one meal of pesto on roast chicken and potatoes and tossed through pasta the next day.

Wild Garlic Pesto

  • Servings: 2 meals for 4
  • Difficulty: very easy
  • Print

  • 1 bunch or large handful wild garlic leaves (flowers are ok too)
  • small handful parsley (optional)
  • 70g or a small handful of nuts (pine nuts, almonds, cashews, hazelnuts etc.)
  • 70g hard Ewe’s milk cheese (or pecorino or even parmesan)
  • extra virgin olive oil (around 150ml’s depending on the finished texture desired)
  • a squeeze of lemon juice to taste
  • salt & pepper to taste

Everything goes in a food processor or herb chopper (use a blender for a smoother finish, I like mine chunky) and give it a whizz until you have the texture you are looking for.

Store any leftovers in a jar, covering the pesto with oil, in the fridge.

Bon appétit !