Strolling out on our daily walk a week ago we stumbled across this wonderful glade of wild garlic which appears to be all around in our lovely Forest of Dean at this time of year. The beautiful heady scent and stunning array prompted us to look up a wild garlic pesto recipe, having been given a jar some years back by a friend. It's so good and has so many uses - we thought we'd share it with you:-


  • Pick 100g of wild garlic leaves and wash thoroughly (top tip - pick long leaves which are bright in colour and be sure to leave the bulb below ground level intact for next year);
  • Place the leaves, 50g parmesan cheese, 1-2 tablespoons of olive oil and 50g toasted pine nuts (or crushed hazelnuts) into a food processor and blitz (or pestle and mortar);
  • Add salt, pepper and lemon juice to taste (add more oil if you need a runnier consistency).

It's that simple!

Toss through pasta, stir into soup, top a baked potato, mix into mash, the uses are endless!

If you like what I'm wearing on our walk - go to https://raftclothing.co.uk/collections/raft/products/big-pocket-linen-harem-pants-in-washed-denim 


May 10, 2020 — Raft Clothing