- 100g Walnuts
- 50g finely grated Parmesan
- 2 large tablespoons blended Wild Garlic
- 100ml Rapeseed Oil (or Olive Oil) & extra for storage.
- 1/2 teaspoon flaked Sea Salt
Wild Garlic, also known as Ramsons, Buckrams, Broad-Leaved Garlic, Wood Garlic, Bear Leek or Bear’s Garlic, is famously good for you – known to reduce blood pressure as well as possess antibacterial, antibiotic & antiseptic properties.
First of all you need to prepare your Wild Garlic. Pick a good two or three handfuls, only taking the leaves & not uprooting any bulbs.
Use whatever you have to blend the Wild Garlic – I put mine in the food processor first, then scoop it out, add a little Rapeseed Oil (or Olive Oil) to get things moving, then blend with a hand blender (the kind you use for blending soup – see photo above).
Put the Walnuts into the food processor & give them a blitz until they resemble lovely little Walnut crumbs. Add the Oil & blended Wild Garlic and give it a quick spin to mix. Add in your grated Parmesan & again, just for 5 seconds, give it a mix.
Put in a sterilised jam jar, pour on a little Rapeseed Oil and store in the fridge. Top up with oil as you use it – to stop it drying out & ultimately spoiling. Will keep for months.