Whilst out for our daily dog walk we stumbled across a huge area of wild garlic growing by the side of a river.
The easiest way to discover wild garlic when wandering is to use your nose. The heady scent of garlic can be smelt when the leaves are crushed underfoot, between fingers, or sometimes if it's a really hot day the scent can waft up from the leaves.
Pick the leaves, being careful not to uproot the plant or take cuttings from other plants that share the same space (you don't want to add unknown leaves to your pesto!)
After we filled up a bag with the young green leaves we headed home with this exact recipe in mind.
We already had the other ingredients in our pantry, so to get the wild garlic for free gave us frugal pair a lift.
Use this pesto in pasta, mash potatoes or lasagna.
It's a fresh, earthy, garlic taste that permeates from this vibrant green sauce.
•150g wild garlic leaves or young nettles, or a mixture
•50g parmesan cheese or vegetarian alternative, finely grated
•1 garlic clove, finely chopped
•½ Lemon zested and a few squeezes of juice
• 50g pine nuts, toasted
•150ml rapeseed or olive oil
•Salt and pepper to taste
1. Rinse and roughly chop the wild garlic leaves.
2. Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
3. Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.