I went foraging with my friend Adele Nozedar from Brecon Beacons Foraging during the Easter break and we picked lots and lots of wild garlic to make a delicious pesto. The season for wild garlic is usually March to June. The leaves grow in woodlands and often on the side of roads. Just be careful not to pick any Lords and Ladies that have a distinctive arrow shape at the base of the leaf as these are poisonous! Wild garlic has a long, leafy shape and you should pick from the stem one by one to make sure you only pick the garlic leaves. To make the pesto, I chopped them roughly with a mezzaluna, added in some chives, mint and tulip leaves from Adele’s garden and served with a glug of olive oil and salt. You can also make a traditional pesto with toasted pine nuts and parmesan.

Adele runs lots of fantastic foraging courses throughout the year and you can also stay in her beautiful Bookhouse accommodation in Llanfrynach in the foothills of the Brecon Beacons.

We also used the wild garlic pesto in a Tonkotsu Ramen that I cooked with Liam Fitzpatrick.


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