Last year, I'm not sure why, I missed the opportunity to go foraging for Wild Garlic. So last weekend we went for one of our regular walks through some local woods to find some.
It wasn't too early in the day but it was so lovely and quiet, there was no one else around except for a rabbit or two.
The path through the woods is beautiful and now that the ground has dried out a bit it made for a more pleasant stroll. The woodland is slowly coming back to life with the help of the sunlight breaking through the trees and the first Bluebells are making an appearance.
We followed the winding path deeper into the woods to find our treasure and we weren't disappointed. A huge green carpet of gently scented Wild Garlic lay out before us.
We carefully gathered together some of the fresh young leaves set back from the path, just enough to fill a small bag, then took the time to sit down and enjoy our surroundings before heading for home again.
That evening, determined to enjoy the results of our mornings efforts, we turned those bright green leaves into a delicious smelling and tasting Wild Garlic Pesto.
This is the recipe we used.
100g Wild Garlic leaves
50g grated Parmesan
50g toasted Pine Nuts
250mls Olive Oil
Salt and Pepper
The juice of half a lemon
Thoroughly wash the Wild Garlic leaves and add to the other ingredients in a food processor. Blend to your desired consistency.
It was so delicious, served simply, spooned through some freshly cooked pasta with an added sprinkling of Parmesan on top.
I spooned the rest of the fabulously green Pesto into a small Kilner jar and covered with a layer of the oil it should keep for several weeks in the fridge.