There’s something really special about foraging for your own food, and this time of year I love collecting Wild Garlic, or ‘Ramsons’ to make my favourite pesto. The other day I went to The Greenwood Centre in Ironbridge Gorge and the carpet of white flowers there was really magical. So here’s my recipe. Wild Garlic is like spinach in that you need a lot to make a little bit of anything, and please get the landowner’s permission before you pick.
This will make you a small jarful, so multiply up if you’d like more.
- 50g Wild Garlic leaves, washed
- 30g nuts of your choice.
- 1 small clove of garlic
- 30g parmesan or pecorino cheese, freshly grated
- 80ml olive oil, plus extra to cover
- Juice of 1 lemon.
- Sea salt and freshly ground black pepper to taste
Chop your leaves roughly by hand before whizzing all ingredients together in the blender. Your pesto will keep well in the fridge under a good layer of olive oil, and it freezes well too.