Wild garlic will soon be in season. You might be lucky enough to stumble across a bed of its pungent leaves hidden in woodland. It’s lovely in salads, but can also be used to make a tasty pesto. The rest of the year, just substitute the wild garlic leaves with fresh basil, or a mixture of basil, rocket and watercress.
Wild Garlic Pesto
1 large handful of wild garlic, washed (out of season, use fresh basil, mixing in some rocket and watercress for a sharper taste
6 tbsp olive oil
3 tbsp mixed seeds or pine nuts
Cracked black pepper and sea salt to taste
Optional: 1 tbsp of nutritional yeast flakes for an extra ‘cheesy’ taste
Also, add 1 clove crushed garlic if you aren’t using wild garlic
1. Lightly toast the seeds or pine nuts.
2. Roughly chop the wild garlic and put it in a blender with the rest of the ingredients, plus the toasted seeds/pine nuts.
3. Blend until smooth, adding more oil and seasoning to taste.
4. Serve on fresh pasta, with a few sun-dried tomatoes mixed through.