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
100g wild garlic leaves, washed
100ml extra virgin olive oil
Salt and black pepper
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.