Wild garlic has to be one of the foragers most rewarding finds, although, by its smell, it’s a plant that finds you, begging you to appreciate its culinary delights. There is such an abundance of it, yet a selfish part of me doesn’t want to share the bounty of it and I hate it when the season comes to an end.
It is easy to find, look along a shaded hedge or in a wood for its spear shaped, smooth leaves. Be sure to know what your picking, an easy test is to break a leaf and take a sniff, which will leave you in no doubt, and then collect what you need.
With this recipe you can use the pesto like any other pesto but it sure doesn't taste like any other pesto. It's wonderfully rich, powerful and very versatile.
200g Wild garlic
120g Pine nuts (or similar)
120g Parmesan or percorino
320mls Olive oil
Salt & pepper
Put all ingredients except the oil in a food processor and blitz until it’s the consistency you wish then slowly mix in the olive oil.
Transfer to sterilised jars, add more oil on top to cover the pesto. This will make approximately 4 jars. Keep in the fridge and it will last several weeks, if you can stop your self eating it that is.
It’s now just begging for a piece of fresh bread, some new potatoes or pasta to be doused in this delicious stuff.