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Hey Pesto!

We're celebrating the joy of wild garlic.

The wild garlic season is now well underway, interestingly about 3 to 4 weeks later than last year - presumably because it's been so flippin' cold.

Nevertheless, foraging for wild garlic is a real treat this time of the year. I'm lucky enough to have a patch in my garden, so we will be eating a lot of wild pesto this year as until we actually reopen I have plenty of time to make it!

So for anyone who fancies having a go, this is the recipe I use:

50g of wild garlic leaves

35g toasted pumpkin and other seeds

60mls olive oil

1/2 lemon juice

1/4 teaspoon of salt

2 teaspoons of nutritional yeast.

I literally just blend all the ingredients together in a food mixer and then stir it through 500g of pasta - which is the perfect amount for all 5 of us.

I hope you love it as much as we do!

NB As with all wild foraging PLEASE do NOT east anything unless you are 100% confident in its identification. Also please please pick SUSTAINABLY and RESPONSIBLY so that you don't strip a patch or destroy the plants. Nature is wonderful in her bounty but we all must make sure we leave enough for wild creatures and for plants to grow again next year.


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