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…
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
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.