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.
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.