If you're out & about walking in the countryside over the coming weeks, be sure to keep an eye out for carpets of wild garlic (or ramsons) growing in the damp woods - its delicious, aromatic smell is unmistakable. I like to forage several bunches to make zingy wild garlic & lemon pesto - a true taste of spring.

If you'd like to give it a try, here's the recipe & method:

You will need:

200g fresh wild garlic leaves - pick leaves carefully from the base to ensure bulbs stay in the soil for next year

100g toasted nuts - almonds, hazelnuts, walnuts or brazils work well

100g feta cheese 

Zest & juice of 1 or 2 lemons

Olive oil

Salt & pepper


1. Place rinsed & roughly chopped wild garlic leaves, toasted nuts, lemon zest & juice into a food processor & blitz until smooth

2. Add olive oil to create your chosen consistency & season with salt & pepper to taste

3. Transfer pesto into a clean glass jar - covering the surface with a layer of olive oil will help keep it fresh for longer

4. Your pesto is ready to use straight away & should keep in the fridge for up to 3-4 weeks - it also freezes really well in ice cube trays

I serve mine with fresh pasta or use it as a marinade to lift the flavours of fish, meat or roasted vegetables. If you enjoy home baking, it also makes a lovely seasonal addition to pizza bases & italian-style breads such as focaccia or ciabatta - simply spread onto your dough before baking

Just remember, this pesto packs a punch & a little goes a long way!

That's all for now, thank you for reading.