If you feel like taking a break from shopping for your ingredients and fancy trying something a little different, we’re now in peak Wild Garlic season. This runs roughly from April to June. At the moment the island’s woodlands are covered in great swathes of this delicious native plant.
It’s now in full flower and quite easy to identify. Whereas, when just in leaf it can sometimes be confused by novices for the poisonous Lily of the Valley, so you do want to be sure! It has a wonderful fresh garlicky, aroma which can usually be detected before you even spot it. To make sure though, pick a leaf and rub it between your thumb and forefinger and have a sniff – you’ll be in no doubt! There are countless things you can do with it, from salads to stir-fries, from frittatas to flower garnishes. Whatever you choose, you’re in for a culinary treat!
Enjoy our deliciously zingy pesto recipe to try:
Wild Garlic Pesto
Ingredients
- 3 handfuls Fresh Wild garlic Leaves (about 75g)
- 50 g Toasted Walnuts
- 35 g Parmesan (finely grated)
- Zest of a lemon
Instructions
Add to a food processor...
- Washed and roughly chopped leaves
- Add the toasted walnuts
- Add the finely grated Parmesan
- Add the the zest of half a lemon, plus a good squeeze
- Blitz to a paste
- With the motor running, slowly add 100-150ml extra-virgin olive oil until you have a thick, sloppy purée.
- Season to taste with salt and freshly ground black pepper. And Bob's your proverbial uncle!
