So it's that time of year, signs of Spring are everywhere, actually a bit earlier than usual, due to our mild Winter. The grounds here at Liss Ard are awash with wild garlic, so last weekend, it being St Patrick's, and wild garlic being the appropriate colour, we decided to gather and cook with it.
And gather it we did, far too much to use for the soup I was planning, so we also added it to salads and made some delicious pesto.
The soup was fantastic, vibrant green, with a subtle garlic flavour, we garnished of course with the beautiful petals.
The pesto is great with pasta, potatoes, meat and fish.
So get out there and gather. Try and avoid busy roadsides for foraging, quiet lanes and woods are best, as the leaves are not affected by fumes from passing traffic.
Wild Garlic Pesto
25g wild garlic, washed.
1-2 cloves garlic.
40g freshly grated gabriel cheese
25g pine nuts.
150ml extra virgin rapeseed oil.
salt
Put all the ingredients, except the oil and salt into a food processor. Blend for few seconds, add oil and a little salt. Taste, and correct seasoning. Enjoy!!
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