Domesticating the wild garlic.....
- Thread starter British Red
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I also do a job lot of pesto for the freezer each year, it's great stuff and because the flavour is so much fuller than the likes of
basil I find it perfectly acceptable to use much cheaper broken cashews and walnuts rather than the expensive pine nuts. It's one of the delights of a winter's evening to have a starter of pasta with this pesto, a real taste of spring on the cold short days.
I'll dig out and post my recipe when I've got a minute and post it here in case anybody would care to try it....
basil I find it perfectly acceptable to use much cheaper broken cashews and walnuts rather than the expensive pine nuts. It's one of the delights of a winter's evening to have a starter of pasta with this pesto, a real taste of spring on the cold short days.
I'll dig out and post my recipe when I've got a minute and post it here in case anybody would care to try it....
I must take some pics of my patches, they're a couple of years old.
RE the ericaceous compost, I've seen large vistas of it growing on dry chalky woodland floors so I don't think it would be necessary.
My main problem at the moment is the young seedlings being overwhelmed by things like buttercup but I try and remember many people view it as a very invasive weed.
RE the ericaceous compost, I've seen large vistas of it growing on dry chalky woodland floors so I don't think it would be necessary.
My main problem at the moment is the young seedlings being overwhelmed by things like buttercup but I try and remember many people view it as a very invasive weed.
RAMSOME PESTO
100g leaves chopped
50g shallots chopped
75 g walnuts chopped
200ml olive oil
50 - 60g hard cheese of your choice (Parmesan etc.) grated
1/2 to 1 tbs. salt
Good dollop of honey!
All except salt, honey and 50ml. of the olive oil blitzed for about 1 minute, then fold in cheese, salt and honey.
Place in sterilised jars and top with oil.
Good for up to three weeks in the fridge, and I regularly eat it from the freezer at 7 or 8 months old.
As with all the food I make, this is never the same twice; we have problem years here more and more often with walnuts,
people don't seem to look after or value the old established trees any more and when the crop fails I've used hazlenuts or even broken cashews from the health food shop. I also play around a bit with whatever cheese I find that's interesting, and because of the robustness of the flavour of the ramsomes most things seem to work well.
Enjoy!
100g leaves chopped
50g shallots chopped
75 g walnuts chopped
200ml olive oil
50 - 60g hard cheese of your choice (Parmesan etc.) grated
1/2 to 1 tbs. salt
Good dollop of honey!
All except salt, honey and 50ml. of the olive oil blitzed for about 1 minute, then fold in cheese, salt and honey.
Place in sterilised jars and top with oil.
Good for up to three weeks in the fridge, and I regularly eat it from the freezer at 7 or 8 months old.
As with all the food I make, this is never the same twice; we have problem years here more and more often with walnuts,
people don't seem to look after or value the old established trees any more and when the crop fails I've used hazlenuts or even broken cashews from the health food shop. I also play around a bit with whatever cheese I find that's interesting, and because of the robustness of the flavour of the ramsomes most things seem to work well.
Enjoy!
Sorry thought that was an older post as Tapatalk says it's 2005 .
Sent from my GT-I9505 using Tapatalk
Sent from my GT-I9505 using Tapatalk
Should imagine its not too different from above but will call her this eve and ask.
Nawt better that fresh tag pasta and pesto.
Nawt better that fresh tag pasta and pesto.
