For the past week I’ve been meaning to make wild garlic pesto as the plant has been taunting me with its heady scent.  Finally this evening we took the dogs to Wyldham Woods for their evening walk and I grabbed my chance to pick a few leaves.  This woodland is magical – the wood anemones are revealing their delicate white heads, bluebell leaves and wild garlic fight for space under the beech trees, and every now and then you catch a glimpse of a deer.

So after dinner I made the brilliant green paste, adapting a traditional basil pesto recipe and, boy, its got bags of flavour.  I can’t wait to add it to pasta but the big question is, just how antisocial is wild garlic pesto? 

For those of you who are interested, here’s the recipe I used – it would be great to know if anyone else has made it.

50g wild garlic leaves

80g pine nuts

200 ml extra virgin olive oil

50g freshly grated Parmesan cheese

Blend all the ingredients, except for the Parmesan, together in a food processor at a medium speed.  Add the Parmesan and quickly blend everything together.  Bottle up and keep in the fridge.

Yum yum!