We hope everyone is staying well – We miss seeing you all in Elder! So after a few requests we thought that we would share a few recipes of the kind of stuff we would be doing in the restaurant (adapted for lockdown life). First up –  wild garlic pesto! Accessible on the banks of Shibden (& plenty of places around Halifax) for a quick grab on your exercise jaunt.
Delicious with pasta ( dried pack from the cupboard and almost in date) or if in Elder would most likely drizzle on roast belly pork/ lamb dish or added to soups.

Can keep in a closed container in the fridge for about 2 weeks
Ingredients:
handful of wild garlic (as much as you can grab & carry in a big bunch)
50g parmesan (or similar hard cheese happen to have)
50g Hazelnuts or walnuts
1/2 lemon juice and zest
150ml rapeseed/ olive oil

Method – rinse then roughly chop garlic before blitzing with all other ingredients, eat!