Wild garlic truly is a thing of beauty isn't it? I have to admit, while I love the flavour and look forward to the season, I'm not very experimental! You just can't beat a good pesto...
This was the first time I'd foraged it myself, so I was very careful to know what I was looking for! Always consult a trusted foraging guide and make sure you're only picking what you need.
I wanted to top my freezer up with some bits and bobs, so I made a lovely batch of pesto to freeze and use at a later date, undoubtedly with pasta.
Wild Garlic & Hazelnut Pesto
Pesto is a favourite for a reason - it's so simple! Take the following ingredients and either blitz them in a food processor, or use a pestle & mortar to break them all down to a paste. If you prefer your pesto on the runny side, just add oil until you reach the sweet spot. Season to taste and use whatever cheese and nuts you have!
20g wild garlic leaves, chopped
10g basil leaves, chopped
1tbsp toasted, chopped hazelnuts
10g grated hard cheese - I used parmesan
Olive oil
Generous pinch of salt