Spring Wild Garlic Pesto Recipe
Wild garlic is a leafy plant that appears in Spring and grows on the woodland floor. You can eat and pick the young leaves and flowers that are both equally delicious but be mindful of where you pick.
Here at Bramley, we are fortunate enough to be surrounded by the beautiful British countryside. Recently our walks have been filled with the delicious scents of wild garlic. Now is the perfect time of year to experiment and create new dishes; it's time to bring the joy of your walks onto your plate.
150g wild garlic leaves or young nettles, or a mixture (foraged)
50g parmesan 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 oil
Rinse and roughly chop the wild garlic leaves.
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.
Transfer the pesto to a clean jar and top with the remaining oil.
Will keep in the fridge for two weeks.
Use all your senses to identify the plants you're looking for; it may look similar to wild garlic but if it doesn’t smell of garlic – don’t eat it! Search for spots that are away from the road and higher up (out of a doggies regular track!)