WILD GARLIC, TAKE TWO

wild garlic pesto recipe ellie tennantThis year, I managed to catch the wild garlic before it flowered and went bitter. (Last year’s attempt was a sad hashtag foraging fail, which involved ‘grassy’ meals, much scraping-out of jars and a fair amount of swearing.) Luckily, my savvy mother-in-law knows a secret foraging spot in a Cotswold wood, so, at the weekend, my team of un-willing volunteers and I merrily filled several carrier bags with fresh leaves. I used Hugh Fearnley Whittingstall’s excellent recipe, which includes walnuts instead of pine nuts and – instead of tasting weird and semi-poisonous like my previous attempts, it’s delicious! It’s best stirred through pasta or smeared on bruschetta, but you can use it for seasoning other dishes, too. It’s basically potent garlic flavour, captured in a jar. Thank goodness it’s actually edible for once.

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Filed in: BACK TO NATURE, FORAGING
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