Hey pesto! Go wild in the woods today!
Have you noticed anything lately? When you go into the woods or drive along country lanes, are you getting that tell tale smell that spring is here? That's wild garlic and it grows in abundance in our shady dell and dingles, on north facing verges and along the side of shady country lanes. It arrives around March / April and will last until June in the shadiest spots. After that the leaves will begin to wilt and die back, only to grow again next year.
Wild garlic is entirely edible: the flowers make a lovely garnish and the roots are edible too. But we'd prefer not to dig it up, choosing instead to pick the leaves and cook with them.
Making wild garlic pesto is very easy on a camping trip. Use the end of a wooden spoon and a cup or mug . Chop the leaves then muddle them (by that I mean crush them) with the wrong end of the wooden spoon, adding a little olive oil as you go. Then add half a handful of chopped pine nuts, again muddling and adding olive oil as you go. Next grate a knob of Parmesan in there too and again add olive oil a little at a time until the consistency is of a rough paste. Next boil up some pasta, drain, mix the paste with the pasta, season, grate a load of Parmesan on top and serve up. Hey presto! Garlic pesto.
The full recipe is here: www.martindorey.com/recipes/wild-garlic-pesto