In Praise of Pesto

Purists may argue that true Pesto should only ever be made from basil, pine nuts, garlic, Parmesan and olive oil.  However, I happen to think pesto is the most wonderful concept that lends itself to many guises.  Having just looked the word up in my Italian dictionary I've learnt it simply means "pounded".  Even more reason for some culinary license.  Inspired by my local farmers' market in Arundel last Saturday I bought a bunch of wild garlic leaves to transform into a Spring Pesto which seemed the perfect lunch to enjoy on such a beautiful day (and to celebrate the freedom of working from home).  In the Magimix I blitzed:

100g wild garlic leaves and stems (washed)
2 shallots (peeled) 
100ml olive oil (I used fruity extra virgin, but whatever your preference)
50g unroasted nuts (I had peanuts and Brazils to hand)

Once this was all combined I stirred in 50g grated Parmesan, salt and pepper to taste and a little more olive oil.  All this took less time than the 10 minutes to cook the spelt spaghetti to toss with the pesto.  The quantity made was enough for four portions.  Any remaining will freeze perfectly or it keeps well in an airtight container in the fridge for a few days (topped with a little extra oil to seal it).

Making the most of this idyllic weather we are currently blessed with in the south of England I couldn't resist having my lunch in the garden with a glass of chilled white wine.  It felt totally indulgent but utterly wonderful and true to my ethos that life is for living.  As the Italians would say, Buon Appetito!