Bray People - - LIFESTYLE -

Wild gar­lic is grow­ing in abun­dance at present, and makes a fan­tas­tic pesto which can be added to the but­ter in­stead of fresh gar­lic in my Chicken Kiev recipe. Be care­ful when pick­ing it though that it has not been sprayed with chem­i­cals. 300g wild gar­lic 15g parme­san cheese, grated Juice of ½ lemon ½ tsp co­rian­der seeds, crushed 250ml olive oil Salt and black pep­per Whizz all the in­gre­di­ents in a food pro­ces­sor, or purée with a hand­held blen­der, un­til the mix­ture is smooth. The pesto will keep in the re­frig­er­a­tor for up to 3 weeks. Al­though it will darken slightly in colour over time, it will still be de­li­cious - the flavours will just be more ma­ture

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