Wild Garlic Pesto

Every Spring we move back into our outside home. With a showman’s caravan and a small communications box we spend a lot of our time cooking on fires outside and using as much natural, free food as we can. Living a semi outdoor lifestyle is made all the more exciting when the wild garlic starts appearing in abundance in woodlands and along road sides. With such a strong smell you can’t miss it!

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We have it in salads, cook it with mushrooms and make soup. But our favourite is Wild garlic pesto. We use the pesto as a rub for game and fish as well as a dip and with courgetti.

Ingredients:

  • 1 large handful of wild garlic
  • Juice of 1 lemon
  • Handful of walnuts
  • A small handful of basil leaves
  • Grated parmesan
  • Salt and pepper
  • Extra virgin olive oil
  • 1/2 clove of fresh garlic (optional)

Method: Chuck in a blender

I don’t measure things perfectly, instead I taste as I go. Using seasonal produce means that’s flavour vary more so than a generic supermarket product. Plus everyone is different and has different preferences for strength of taste.

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From our latest batch we made crispy rye pizzas with goats cheese and sun dried toms.

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