The daffodils stand tall amongst the woods alongside carpets of delicate indigo bluebells and, covering every unadorned square foot of woodland floor, wild garlic spills its starry white flowers. There's nothing quite like crushing the leaves underfoot and capturing a whiff of that heady garlic aroma. After a recent walk I picked a basket of wild garlic leaves and followed forager Rupert Burdock's recipe for wild garlic pesto....there's nothing quite like it, so simple and simply delish!
RUPERT’S WILD GARLIC AND GOOSEGRASS PESTO
100g fresh wild garlic leaves,
50g fresh goosegrass,
100g pinenuts, lightly toasted
50g grated parmesan cheese
100ml olive oil (plus extra to top up)
Juice of half a lemon
salt and ground black pepper
Wash and chop the leaves. Place all the ingredients in a blender and blitz. To keep, place in sterilised kilner jars. Press down firmly with the back of a spoon to ensure there’s no air left in the mixture. Top up with olive oil to cover and seal the surface.