Spring is upon us and with it comes the wild garlic season. The herb, which is a little less pungent than the bulb variety, grows in abundance from mid-February to June in many woodland areas. It may appear in your veg box or at your local grocery shop or you may be lucky enough to know of a local spot where you can forage it yourself.
We think wild garlic makes the perfect pairing for our cheeses, especially this pesto slathered onto some sourdough with a wedge of Tunworth.
Wild Garlic Pesto Recipe
Ingredients:
100g wild garlic leaves, washed
50g almonds
100ml extra virgin olive oil
Salt and black pepper
Method:
Wash your wild garlic leaves thoroughly, especially if they have been foraged for. Leave them to dry out slightly on a clean tea towel or kitchen paper.
Pop into a pestle and mortar (you can also use a blender if you have one) and grind with the almonds and a drop of olive oil.
Once your herbs and almonds are ground finely, add the remaining olive oil, season with salt and pepper and enjoy.
