Where the Wild Garlic Grows

Jules: So, tell me again about wild garlic.

Vincent: Okay, what you wanna know?

Jules: It’s legal to pick it right?

Vincent: Yeah, it’s legal, but it ain’t a hundred percent legal. I mean, you can’t just walk into the woods and start pulling up the bulbs. You’re only supposed to pick a few leaves, and just here and there.

Jules: And those are in public places?

Vincent: It breaks down like this: unless you’re the landowner, it’s illegal to pull up the bulbs. But it’s legal to pick it, it’s legal to carry it, and get a load of this, if you pick enough of it, you can make shit loads of pesto and freeze it. I mean, that’s a right!

Jules: Oh, man! I’m going, that’s all there is to it. I’m fucking going.

Vincent: Yeah baby, you’d dig it the most.

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 Wild garlic pesto (makes four small tubs – think of a regular hummus tub 2/3 full)

  • 350g Wild garlic leaves, washed
  • 175g Pine nuts, toasted for 3-4 minutes in the oven (watch them like a hawk – they can burn in seconds and that’s an expensive mistake!)
  • 25g Vegan Parmesan cheese
  • 200ml olive oil
  • Sea salt to taste

Put all the ingredients in a blender and whizz until you like the look of it. Unlike peanut butter, I like my pesto smooth but some like it with a bit of crunch. So get  picking! Don’t hang about, it’ll be gone by June. Get seasonal and serve it with jersey royals and asparagus, or add it to a spring risotto, or potato cakes or scrambled tofu for a perfect seasonal brunch.

 

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