I was so excited when I spotted wild garlic for sale (£1 each) at the Sunday Farmers Market this weekend – so of course had to buy two bunches. I love supporting local shops and markets but I felt a bit guilty having just returned from Croatia, where foraging is an everyday pastime. Apparently wild garlic can be found in Highams Park and I’m guessing a few other green places in the Stow – maybe next year I’ll go foraging for my own wild garlic.
I used both bunches of wild garlic in this pesto, imitating a version I bought from Cannon & Cannon, an artisan British charcuterie and cheese shop in Brixton, a couple of weeks ago. It works great on toasted ciabatta for bruschetta or garlic bread, is lovely stirred through pasta, or use to flavour meat, roast vegetables and risottos.
2 bunches of wild garlic, washed
60g Parmesan cheese
100g Rapeseed oil
100g Olive oil
Juice of half a lemon
Salt and pepper
Grate the parmesan using a food processor. Change to the mix/chop setting, add all the rest of the ingredients except the oils and blitz until smooth. Slowly add the oils to the mix and stir through until you have a smooth consistency you are happy with. Spoon into a jar and keep in the fridge for up to two weeks. Enjoy, but don’t kiss anyone unless they came for dinner!