Seasonal Cooking - Spring


One of our favourite delights in the spring is the abundance of wild garlic. It seems to pop up everywhere and often you can smell it before you see it. 

When you pick the garlic try and get the new small leaves, they have the best flavour. If you find the flavour too strong do not worry, once cooked it will become more subtle.

Wild garlic pesto 


60g wild garlic

60g olive oil

22g parmesan cheese


35g pine nuts

15ml lemon juice


1. Thoroughly wash the wild garlic, ensuring there are no other leaves in the mix. 

2. Finely chop and add to a blender with half the pine nuts. Blend to a smooth-ish consistency.

3. Add the parmesan cheese, salt, vinegar, oil and remaining pine nuts. 

4. Stir with knife or spatula. Put in small, pre-sterilised jars until ready to use. Use within two weeks. Once open keep refrigerated.

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