Wild garlic bursts into life every spring and has many peculiar names in England - 'Bear's Garlic', 'Devil's Garlic', 'Gypsy's Onions' and 'Stinking Jenny' are just some of them.
It's no surprise that this seasonal ingredient is called so many names - it gives off an incredibly pungent smell in the wild. Unlike common cultivated garlic, it's the leaves that are eaten rather than the bulbs. The taste is more delicate too, similar to the flavour of chives.
Easy to prepare recipe:`
1 large bunch of wild garlic, washed
1 small bunch of curly parsley, washed
60gms pine nuts, toasted
60gms parmesan cheese
150mls olive oil (I mixed half extra virgin, half normal)
Squeeze of lemon juice
Salt and pepper
Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended.
How to enjoy:
Wild garlic pesto is such a versatile ingredient. You can stir it into pasta or risotto, add to mash, omelettes or soup, for sauces accompanying meat and fish, or simply use for dipping with some delicious bread.