This post may contain advertising. My foraging adventures continue. On Tuesday I picked some wild garlic, it kept quite well in the fridge and today I turned it into pesto. Wild garlic is very easy to spot and usually grows in shady places. It’s also a lot easier to pick compared to dandelion leaves as it’s bigger and not growing with the grass. Obviously don’t pick it if you think it’s been sprayed or if it’s in places where dogs wee. Here’s the recipe if you want to try it.
Ingredients:
Wild garlic (as much as you can or can be bothered to pick)
Pine nuts (about 2 tablespoons)
Olive oil
Spinach (if you want to take away the bitterness of wild garlic, though I like it bitter to be honest)
Method:
Chuck it all into the food processor and run it till it reaches pesto consistency.
