2 bunches of wild garlic (or 1 bunch of wild garlic and 1 bunch of sea purslane)
¼ cup (50g) roasted almonds
2 tablespoons (25g) freshly grated Parmesan
1 clove garlic
salt and pepper to taste
at least 1 cup of good quality olive oil
Set a large pot of salted water on the stove to boil. Boil pasta according to the package directions.
In a mortar and pestle or food processor, pulse the garlic clove and the almonds until chunky but blended.
Add the wild garlic and purslane leaves (omit the stems if using purslane). Pulse again until a rough paste formed. Sprinkle in the Parmesan and pulse again.
Drizzle in ½ cup of olive oil and pulse a few times. Keep adding olive oil until you have a nice, smooth sauce with some chunks. Taste and add salt and pepper.
Before draining the pasta, use a ladle to scoop out a cup or so of the water that the pasta has cooked in and save in a bowl. Drain the pasta (do not run under cold water; this removes some of the flavor and wonderful starch!).
Toss the pasta with the pesto, adding a bit of the pasta cooking water if necessary to loosen up your sauce a bit. Garnish with more Parmesan and serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2017/05/wild-garlic-pesto-orecchiette.html