Foraged food, Nature study and science

Wild garlic pesto

This is really easy, and fun to make.  The wild garlic is usually out in full force in April; in fact it seems to be taking over from the bluebells in many of our woods. The leaves look very similar to lily of the valley, which is poisonous, but the flowers are different and it smells of garlic!

I make it to taste, but this is the rough idea.

Throw a good handful of wild garlic leaves, and a smaller handful of spinach leaves into a food processor (maybe 2:1, but whatever tastes good). Add a glug of extra virgin olive oil, and a packet of pine nuts (50g plus). Whizz if all up.  Add to pasta, and freeze any leftovers.

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