Wild Garlic Pesto
You'll find Wild Garlic in woodland from late winter to the end of spring. It's easy to spot and if you don't see it, chances are you'll smell it. The pungent garlicy smell is unmistakable. It likes semi-shaded areas and is usually close to a patch of bluebells. You can use the leaves, bulb or flowers. The leaves are the best - the bulbs not being as large as their commercial cousins. Use in the place of garlic or as a herb. The leaves and flowers can be used raw in salads.
Here's a great recipe for Wild Garlic Pesto:
Ingredients
3 large handfuls of washed ramsons (wild garlic).jpg)
- 150 ml of olive oil
- 75g Pine Nuts
- 75g Parmesan
- Salt & Pepper
Method
Roughly chop ramsons leaves (wild garlic), blend in a food processor (or use a pestle and mortar) together with olive oil and pine nuts. Add Parmesan, sea salt and milled black pepper to taste plus a tablespoon of lemon juice. Blend and serve or spoon pop into a jar and refrigerate until needed. Add a little more oil if you prefer it less thick, add a clove of garlic if you want it stronger.
