WILD GARLIC PESTO

When a friend from the office gifted us a bunch of freshly-foraged wild garlic, we were pretty excited to have this amazing ingredient to make our humble dinner shine. All we were going for was a humble plate of pasta, but with this wonderful herb, we were determined to add the kind of twist that makes a mid-week meal more exciting. We found a great recipe from the Great British Chefs website that took us no time to make. Simple ingredients: a bunch of wild garlic, parsley (we used flat-leaf), pine nuts, parmesan cheese, a dash of lemon and salt and of course, the yellow gold that brings it all together – our Urbangrains Extra Virgin Olive Oil.

Organic Extra Virgin Olive Oil PGI Lakonia

Organic Extra Virgin Olive Oil PGI Lakonia

Wild garlic is in season now, and let me tell you, when you have a seasonal ingredient it just adds something extra to your food. A relative of chives and spring onions, it is also known as ramson. The pointed, delicate leaves can be eaten raw or cooked. In a pesto, it does end up being the dominant flavour, which is what we were looking for anyway. Here’s the recipe below. If you’re lucky enough to land with a bunch of wild garlic this season, keep some aside for a pesto. If you refrigerate it and preserve it with enough oil you will have something you can enjoy for a few weeks.

http://www.greatbritishchefs.com/recipes/wild-garlic-pesto-recipe

And if you’re looking to forage it yourself, this article has some things you should look out for: http://www.deliciousmagazine.co.uk/how-to-find-wild-garlic/

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