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