I love using seasonal vegetables where possible. This isn’t always easy in Northern Ireland where we don’t have a the climate to grow a lot of the fruit and vegetables that we use daily.
At this time of the year, you only have to get out of your parked car to smelt the distinctively familiar ‘garlic’ smell thats offered up from wild garlic (Allium ursine).
There are so many possible uses for this wonderfully abundant wild herb, but here’s one of my favourites:
- 70g wild garlic leaves, washed with stems removed
- 50g Parmesan cheese (freshly grated)
- 25g pine nuts
- 200ml extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice, or to taste
- salt and freshly ground black pepper
- This is an easy one
- Place all the ingredients into your blender/food processor and blend until smooth
- Season with salt and freshly ground black pepper
- Transfer to a clean jar and top with a little more extra virgin olive oil to help preserve it by creating an airtight seal
Try mixing it with some fusili pasta and an extra sprinkle of Parmesan cheese! Yum!