Skipping through the verdant Surrey woodland recently, we gathered fresh wild garlic leaves. I picked happily, the husband, less so. He was: ‘very concerned about the possibility of dog wee’ and ‘suspicious’ that we were: ‘actually picking poisonous-and-very-similar-looking Lily of the Valley leaves.’ Anyway, risk assessment completed, we filled a massive basket and later that day I merrily made a vat of Wild Garlic pesto, using this excellent River Cottage recipe.
Sadly, I forgot to blanch the leaves first and, as the plants had flowered, the resulting pesto is more than a just little bit bitter. It has been branded, since, by various pesto-pasta-eating experts as: ‘grassy’, ‘unpleasant’ and ‘inedible’. So I’m delighted I made four massive Kilner jars of the stuff. Still, it looks nice enough in a photo.