Wild Garlic (Ransoms)
Taking a stroll through with woods here on Jordans Estate couldn’t be better at this time of year with the promise of Spring arriving. But rather than simply admiring the flowers why not take the opportunity to forage for a simple meal to take back to the shepherd hut to eat.
Often growing in shaded woodland, wild garlic is plentiful on the estate and the tender young leaves are at their best now. Ideally picked before flowering with their distinctive garlicky smell, the leaves can be eaten chopped into a salad, added to a quiche or tart, served wilted with butter or made into a garlic butter and served melted over a succulent steak. However here I am going to make a pesto and serve with pasta.
Serves 2 – Cooking and prep time 10 minutes
- 35g Wild Garlic leaves
35g Basil leaves- 35g Freshly-grated Parmesan Cheese
- 35g Pine nuts
- juice of 1 lemon
- 75mls Virgin Olive Oil
- Salt and Pepper
- 150g Spaghetti
Method
- Cook the pasta in salted boiling water
- Blitz the wild garlic, cheese, pine nuts and lemon juice
- Slowly pour the Olive oil in while blending and stop when you reach the desired consistency
- Mix together the pasta and pesto
- Season according to taste
Alternatively the pesto may be kept refrigerated in a sterile jar for up to a month.
Disclaimer – You must be certain of what you are picking before eating it
Next time …….. Home brew beer with a twist!