Three-cornered leek pesto

I received a tip-off last a couple of weeks ago about a patch of wild garlic near my office. So one day I grabbed a colleague and we went for a “walking meeting”. We’re right into that sort of thing where I work. It was a good chance to catch up about his current workload, and the side benefit was picking up some free food on the way.

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When we got there, we discovered it wasn’t actually wild garlic but three-cornered leek. Three-cornered leek is a type of wild onion, which grows in abundance from early to late spring here in North London. I grabbed armloads of the stuff, while a bemused resident looked on from his balcony three floors above.

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Running group that evening gave me a great excuse to carbo-load on my return, so I whipped up some pesto and cooked some tagliatelle.

I used a stick blender to whizz up a few handfuls of the (washed) onions with a generous amount of olive oil, some pine nuts, and plenty of Parmesan cheese. I stirred the cooked pasta into a pan of wilted onions, added a spoonful of pesto, and stirred in a handful of peas.

I finished it with a little lemon zest.

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