Hey friends!
Today I'm going to be sharing a recipe for some delicious wild garlic pesto- you can't get much fresher than this. At the moment, Cornish woodlands are absolutely full of carpets of wild garlic. If you've never tried it before, check out my post last year on how to forage for wild garlic HERE.
Note: Always remember to only take what you need and always be 100% sure of identification of foraged foods before trying :)

Wild garlic is the first food I ever foraged, and it has such an amazing flavour it can pretty much go in anything! Stir into pasta, in sandwiches, salads, even put it on cheese on toast. This recipe is super simple and you'll have yourself some delicious pesto in just a few minutes. It should keep for up to a week in the fridge, and this makes two small jars- double or half the quantities as necessary. You can also freeze in an ice cube tray if you want to save some to use later in the year! If you're vegan, you can swap the parmesan for nutritional yeast or simply leave out completely.
Sustainable, local, zero waste, recycled jars... what's not to love?
Let's get started...

Ingredients:

200g wild garlic
100g parmesan
100g cashews
Olive oil
Juice of half a lemon

Method:

1. Wash the wild garlic thoroughly and blitz in the food processor until roughly chopped.
2. Add the parmesan and process for a little longer.
3. Finally add in the cashews and blend, incorporating olive oil to the desired consistency.
4. Mix in the lemon juice and season with salt and pepper until you're happy with the taste!