Wild Garlic 'Pesto'

It's coming up to one of my favourite times in the 'foodie' year. The local asparagus season is just around the corner: it's already started in some parts of the country. That'll be closely followed by soft fruit, and one of my favourite vegetables, marsh samphire. Mmm...

At the moment it's wild garlic season. Also known as ramps, ramsons or buckrams, these leaves grow in woodland and seem to be 'the in thing' with TV chefs. I've featured them before and there are some recipes for them in my previous post.

I was give some this week and made a wild garlic pesto with them. I've just had 'a big dollop' of it in some mushroom soup and it's superb.

Wild Garlic Pesto

75gm Wild garlic leaves
25gm Nuts - I used walnuts that I had in the freezer.
25gm Parmesan 'type' cheese - finely grated
50ml (approx) Olive oil

Puree the nuts and garlic leaves, then add the grated cheese. Mix to a paste with the olive oil.

I'm sure that a totally local version would be just as good made with Welland Valley Rapeseed Oil and Berkswell Cheese. It would also be vegetarian.