A fitting recipe for National Garlic Day.

A very happy garlic day to all!

Easy to grow, available in the Spring (usually April – June, depending on which country you are in) and downright delicious, we’re true believers that good old Allium Sativum (garlic to you and me) deserves a whole day of celebration unto itself.

And to show our appreciation for the brilliant bulb, here’s a gorgeously simple recipe for wild garlic pesto courtesy of the author of the Hedgerow Handbook and all-round Brecon Beacons foraging guru Adele Nozedar…

The perfect wild garlic pesto

Ingredients.
200g ramsons leaves **don’t use the ‘bulbs’ as you would with normal garlic: a) we want them to grow again next year and b) they are teeny anyway

200g leaves of any other fresh herb (the coolness of ground elder works well against the pokiness of the ramsons)

200g finely grated hard cheese

200g hazelnuts, coarsely crushed

Dash of sea salt

Method.
Wash and dry the leaves thoroughly, making sure that any soil or grit is removed. The leaves of the ramsons make a satisfying squeak as you rub your finger and thumb along them.

Then blend all the leaves with a stick blender, straining off any juices (reserve this to use as a stock). Stir in the cheese and the nuts and throw in a dash of salt. Simple!

You can use this on pasta, as a spread on bread, or as the basis of a taboulleh.

Seek out your own garlic in the wilds of the Brecon Beacons