Wild Garlic

It’s that time of year again and the woods are new and green and full of song. So the dogs and I go woodland wandering with friends, picking wild garlic along the way.

I like putting the pungent leaves in salad, but my favourite way to eat it is by making pesto. I dream of this pesto all year round until it’s time to make it again, I love it so much.

There are many recipes on the internet but this is mine: 200 grams of wild garlic, 100 grams of nutritional yeast (from health food shops), 100 grams of pine nuts, the juice of 3 lemons, olive oil, a pinch of salt, and pepper to taste. Blitz the ingredients in a blender with enough olive oil to get the consistency you want.

And there you have it, a jarful of the greenest pesto, a sure sign that spring is here again.

Please remember to forage responsibly, don’t pull up whole plants and don’t pick more than you will use.