Castle Leslie Estate Wild Garlic Pesto

A WORD FROM THE CHEF

This pesto is a delicious way to use locally grown wild garlic and create a wonderful condiment for your larder or pantry. Wild garlic, also known as bear’s garlic or bear’s leek, often grows on forest floors. Here at Castle Leslie Estate, the grounds are steeped in it, and at this time of year you can clearly smell it as you walk through many of our woodland paths.

INGREDIENTS

100g parmesan

50g pine nuts

750g wild garlic

Two cloves, finely chopped garlic

1000ml rapeseed Oil

Fine sea salt

Ground white pepper

Zest and juice of one lemon

METHOD

Toast the pine nuts in the oven at 180°C until golden.

Prepare the wild garlic: Sort through and remove any debris or roots. Wash the leaves in cold water, then pat dry with a clean tea towel or paper towels. Roughly chop them and add to a food processor with the toasted pine nuts, Parmesan, lemon juice, garlic, sea salt, and black pepper.

Blend: Pulse until finely chopped, then slowly drizzle in the rapeseed oil until the mixture becomes smooth. Taste and adjust the seasoning as needed. You may add a little extra oil to reach your preferred consistency.

This pesto is a lovely accompaniment to many dishes, including pasta, risotto, lamb, or simply served as a dip with freshly baked bread.

ABOUT THE CHEF

Leading a team of over 30 across six kitchens, including the award-winning Snaffles Restaurant, Aaron Duffy (left) is passionate about local and estate-grown produce. He sources seasonal ingredients from the historic walled garden and estate game, from venison and pheasant to rhubarb and duck eggs. Aaron prides himself on keeping the distance his food travels in metres, not miles, combining sustainability with creativity. Working closely with the estate’s gamekeeper and grounds team, he crafts imaginative, seasonal menus that celebrate the very best of Castle Leslie Estate.