Wild Garlic season is well and truly upon us and is featuring on our menu in abundance! If you are lucky enough to stumble across some wild garlic while out and about, pick a little and infuse into oils or enjoy a wild garlic pesto (recipe below) and celebrate this wonderful springtime treasure!
Always remember the 1/5th rule when foraging - only pick one fifth of the plant to ensure you leave enough to ensure the plant will thrive for years to come!
Wash wild garlic and nettle leaves thoroughly in cold water and pat dry.
Place the leaves, hard cheese (parmesan or similar), rapeseed oil and hazelnuts into a food processor and blitz.
Add salt, pepper and a little lemon juice to taste.