Tricolour Toast.

I get ridiculously excited by a bit of free food. It’s not just the obvious value for no money, it’s the incredible kick I get from finding sustenance in the wild. OK, suburban Cork is hardly ‘the wild’ but still, the satisfaction is immense.

This is three-cornered leek garlic (Allium triquetum). It’s not exactly wild garlic (Allium ursinum) but it’s a close cousin and we are about to pretend that it is the real thing because I haven’t found any truly wild garlic yet. I may need to go beyond the city boundary for that. 🙂


The wilder, more elusive, leaf is broader and has a finer flavour but this one works well for me. Foragers can’t be choosers.  I figured out last year that the quantity of leaves I can hold in a bunch in one hand  makes one jar of pesto. It’s a thing ordained by nature.


An Imprecise Recipe.

Washed and dry the leaves. Put some pine nuts into your pine nut mashing machine. I hope you have a good one, mine is terrific.


I’m estimating 30 grammes or so. Again, it’s a handful.


Taking photos while you’re cooking can get very distracting.


Chop, chop and chop.


Scrape the chopped garlic and mashed pine nuts into a bowl.


Add a handful ( around 80-100g) of finely grated vintage cheddar. I’ve used parmesan or grana padano before but the cheddar gave the best results. It stands up to the garlic and gives something of a Tayto Cheese and Onion vibe.


More precise measurements: this much sugar,


and this much salt,


and several healthy glugs of extra virgin olive oil.


Mix. Taste. Adjust salt and sugar to your taste.


Next, drain a tin of butter beans and spill them unto your chopping board.




Add a pinch of salt and some olive oil and mash some more.


Find a jar of chilli paste. You can see where I’m going with this, right?


Lá fhéile Pádraig shona daoibh.

Happy St. Patrick’s Day.


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12 thoughts on “Tricolour Toast.

  1. I LOVE wild garlic …. for that matter I LOVE anything I can pick and eat and not pay for. I hadn’t thought of a pesto … I’m in. Happy St Patricks to you and yours 🙂

    Liked by 1 person

  2. You are so clever!!! love the idea of using wild garlic…..and crushing pine nuts…never crossed my mind….thanks for all the great ideas….I can smell the pesto on this side of the world….LOL kat


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