A couple of weeks ago the boy Stig and I went foraging for food. Down the lane and onto a woodland path and we found the delicacy we were searching for, in fact we inhaled it’s sweet and pungent aroma before we set eyes on it. Since we’ve lived in this lovely spot I’ve been aware that Wild Garlic grows here, I’ve enjoyed the scent on many a walk but I’ve never before collected it and then cooked with it. Spurred on by an article in my favourite magazine The Simple Things, not seen or read it?find it, it’s wonderful,all about this abundant wild ingredient we decide this year would be different.
Basket, secateurs and the joy of an adventure in hand off we set. Stig is always very enthusiastic about these type of adventures, ones where it’s just him and I and he’s doing something new and exciting. He was right in there cutting all the leaves, climbing the banks to get away from those that may have been relieved on by dogs or affected by birds! We soon had a plentiful basket and off home we toddled.
I invested in my first ever Kiln jar for this recipe, wild garlic pesto, hoping that a big jar of wonderfulness would sit in our fridge for a while. The recipe again was inspired by the magazine, but as I often do, I made small adjustments.
Wild Garlic Pesto,
200g pine nuts
200g wild garlic
100g grated Parmesan
200ml extra virgin olive oil
Salt & Pepper for seasoning
- Dry roast the nuts until they brown slightly.
- Wash the garlic and remove long stems.
- Add garlic and nuts in food processor and pulse
- Add Parmesan and Olive Oil and pulse until a pesto like consistency, a rough paste.
- Season and pulse briefly.
- Transfer to a sterilised jar and cover pesto with a glug of olive oil.
- Pop in the fridge and use in an assortment of ways.
You can mix with pasta or stir a blob in with your vegetables, serve with fish or add to a salad dressing or maybe try out these…