PUBLISHED: 09:58 29 April 2014 | UPDATED: 09:58 29 April 2014
Hedgerow pesto is a store cupboard must! Made using readily available wild ingredients that pack a punch, plus a few other bits you will usually have in your cupboards. Great with boiled potatoes, pasta, risottos fish and chicken, it is a great condiment to have when you are cooking in a hurry!
50g of Walnuts
50g of Three cornered leek
100g of Wild mustard
50g of Alexanders leaves
2 tbsps of capers
200ml of Good quality Olive oil
•Make sure you have washed the wild pickings and allowed them to dry
•Roughly chop your wild herbs
•Using a food processor or pestle and mortar, add the wild herbs and a little of the oil and begin to puree them into a course paste
•Add the capers and walnuts and the remaining oil and blend to a roughly smooth pesto
•Season with salt and pepper to taste, add to a sterilised kilner jar, cover with a small layer of olive oil and store in the fridge. Your pesto will keep in the fridge for two to three weeks.