Click on the image, above to submit to Pinterest.

Pesto Bara Lawr a Garlleg Gwyllt (Laverbread and Wild Garlic Pesto)

Pesto Bara Lawr a Garlleg Gwyllt (Laverbread and Wild Garlic Pesto) is a modern Cymric (Welsh) recipe for a classic wild food pesto of wild garlic, lemon, garlic and pine nuts flavoured with laverbread. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Laverbread and Wild Garlic Pesto (Pesto Bara Lawr a Garlleg Gwyllt).

prep time

15 minutes

cook time

5 minutes

Total Time:

20 minutes

Makes:

275g jar

Rating:

Tags : Wild Food Sauce Recipes Vegetarian Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Pesto chwilotwr yw hwn a gallwch ddefnyddio garlleg gwyllt neu gennin tricorn, neu gyfuniad o'r ddau.

Cynhwysion:

150g o arlleg gwyllt neu gennin tricorn, neu gyfuniad o'r ddau
50g o gaws parmesan, neu ddewis llysieuol, wedi gratio'n fân
2 lwy fwrdd o fara lawr (dewisol)
1 ewin garlleg
1/2 lemwn, croen wedi ei ratio ac ychydig wasgiadau o sudd
50g o gnau pinwydd wedi tostio
150ml o olew olewydd

Dull:

Golchwch y dail garlleg gwyllt cyn eu torri'n fras. Malwch ynghyd y dail garlleg gwyllt, caws parmesan, garlleg, croen lemwn, bara lawr a'r cnau pin mewn prosesydd bwyd i wneud past bras. Sesnwch yna gyda'r modur yn rhedeg yn araf, ychwanegwch bron yr holl olew. Blaswch, sesnwch ac ychwanegwch ychydig o wasgiadau o sudd lemwn. Trosglwyddwch y pesto i jar lân a rhowch weddill yr olew ar ei ben. Fe wnaiff gadw yn yr oergell am bythefnos.

English Translation

This is a forager's pesto and you can use wild (bear) garlic, also known as ramsons or tricorn leeks, or a combination of both.

Ingredients:

150g wild garlic leaves or tricorn leeks, or a mixture
50g parmesan or vegetarian alternative, finely grated
2 tbsp laverbread (optional)
1 garlic clove, finely chopped
½ lemon, zest and a few squeezes of juice
50g pine nuts, toasted
150ml olive oil

Method:

Rinse and roughly chop the wild garlic leaves.

Blitz the wild garlic leaves, parmesan, garlic, lemon zest, laverbread and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.

Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.