Three Corner Garlic + Macadamia Pesto
Fast Facts: Three Corner Garlic
Scientific Name: Allium trequetrum
Family: Amaryllidaceae
Identifiers: Annual. Shows in grassy looking clusters in early spring followed by white flowers soon after. Flowers have distinctive green line through the petals. Most obvious identifier is the triangular cross section of the flower stalk. Strong onion/garlic scent and flavour.
Ediblity: The whole plant. Great in stir-fries, pies, omelettes, quiche and stews. Flowers are a pretty addition to salads or as a plate garnish.
Harvest: Spring
Otherwise known as ‘pesky’ onion weed, three corner garlic as a cooks ingredient is far from what we think of when we hear the term ‘weed’. With a strong garlic/onion flavour we’ve been using it in stir-fries, pies and stews and figured with it’s garlicky greenness, would lend itself perfectly to a pesto. Not only is this recipe scrumptious, the flavour punchthat three corner garlic packs meant that this version of the Italian (originally made in Liguria) favourite only needs a few ingredients to reach a tasty and well balanced perfection.
Prep time: 10 minutes
Storage: Keep in an airtight container or jar in the fridge for up to 1 week. Or freeze as cubes or in a container.
Serves: Makes about 1 cup
Ingredients:
1 bunch of fresh three corner garlic
½ cup roasted macadamias
½ cup of shaved parmesan
¼ cup olive oil
Salt and pepper to taste
Three corner garlic flowers to garnish
Method:
After collecting your three corner garlic, wash it well to get rid of any dirt or bugs and pull out any brown or sad looking stalks or flowers.
Remove a few of the flowers and set aside to use as a garnish. These have a deliciously strong flavour too and are oh so pretty.
Chop your three corner garlic well and add to a food processor.
Now add the olive oil, parmesan and macadamias and blend until you get the consistency you are after.
Add salt and pepper little by little until you get the right level for you.
If you want to use the pesto as a sauce, add more oil and mix again. If you are after a creamy pesto, you can add 300ml of cream to the blender which makes the most delicious pasta sauce.
