Foraging for wild garlic & recipe for wild garlic pesto pasta

I love the smell of wild garlic. It reminds me of the local woods where I grew up and always brings back great childhood memories. At this time of year, there’s plenty of it about, so if we’re out on a woodland wander we always keep our eyes (and noses) peeled.

It’s really easy to spot and you don’t need much - two or three (grown up) handfuls is enough to feed a family of four and you'll still have loads left over for another day.

We hadn’t planned on foraging on yesterday’s wander (we were just getting our daily exercise in), so we didn’t have anything to carry it in, but a quick rummage in my pocket produced a Winner’s medal (amongst other delights), so we tied it up with that and carried it on the end of a stick like one of the seven dwarves. Heigh-ho, heigh-ho!

Then back home for wild garlic pesto pasta for tea.

Wild Garlic Pesto Pasta Recipe:

• 100g wild garlic

• 100g cashews or hazlenuts are ideal (we only had almonds and didn't want to make a special trip to the shop, so we bunged them in instead)

• 50g parmesan / grand padano

• lemon juice

• olive oil

• salt & pepper to taste

How to make it:

Step 1 - Thoroughly wash garlic, break off the stems, then whizz in the food processor.

Step 2 - Add the parmesan and whizz again to break the garlic down a bit more.

Step 3 - Add nuts and oil and whizz again.

Step 4 - Add salt, pepper & lemon to taste (& more oil if needed - we needed a lot, maybe due to the almonds?)

Step 5 - Mix with pasta (cooked according to packet) and peas and serve.

The pesto is really bright green in colour, not like the dark greens of normal shop-bought pesto. Don't be put off by this. It tastes delicious!

Yummy 😋

What will you forage for this Spring?