Serve it hot, serve it cold, it's basically a up WILD potato salad as the added wild garlic gives it that extra special ingredient. 👌
We are lucky enough to have some wild garlic growing by our river, but be sure to do your research first.
Find, cut and wash your wild garlic stalks. Remove the flowers and weigh about 100g of the stems. Chop.
Ingredients for the pesto:
About 70g of hazelnuts
A handful of chopped basil
The zest and juice of 1 lemon
Salt and pepper- lots!
4 Tbsp nutritional yeast
120ml olive oil
Blend together and leave to one side.
Chop and boil a bout 4/5 large potatoes.
Chop and caramelise 2 leeks.
Add two big handfuls of frozen peas and simmer.
Add all veg together in a bowl and add the pesto. Mix well.
Serve with a sprinkle of fresh, chopped basil. Yum!
