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November 11, 2019

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Wild garlic pesto: hedgerow recipe #4

April 6, 2019

 

With the arrival of spring, it's the perfect time for an uplifting walk in the woods to enjoy the carpets of primrose, wood anemone and bluebells. But if you are interested in taking home something to make a delicious snack, keep an eye out from March to June for the arrival of wild garlic. Often found in damp conditions in woods or on river banks, you may well smell it before you see it!

 

There are so many things you can make with wild garlic (last year I made soup and you can still find the recipe on my blog), but pesto can be made in less than half an hour and is perfect for a quick lunch or supper.   

 

INGREDIENTS

  • 100g wild garlic leaves (a large bunch)

  • 50g parmesan cheese

  • 50g toasted pine nuts

  • 1-2 tablespoons of olive oil

  • lemon juice

  • salt and pepper

All you have to do is wash the leaves, put all the ingredients (except the lemon juice) into your food processor and blitz. Finally, add the lemon juice, plus salt and pepper to taste and more oil if you want the pesto thinner.  

 

 Delicious dribbled across Portobello mushrooms pan fried in butter with sourdough toast for lunch. Bon appetit!

 

Featured: Rye Grass tea towels in spring green 

 

 

 

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