It may be a little late in the year to be publishing this recipe but I thought I would share it anyway. Wild garlic (Ramsons) is a fantastic plant which grows in abundance in hedgerows and woods across the country.
I am sorry if the measurements are a little vague, with hindsight I probably should have weighed out my ingredients a little more!
- Carrier bag of wild garlic
- 120 grams of pine nuts
- 80 grams pecorino
- 50 grams of parmesan
- good glug of olive oil
- handful of basil and parsley I had growing in the garden
- salt and pepper
Blend all the ingredients in a blender, note that you can change the ratio of ingredients too your personal taste. It may also be worth bearing in mind that although it may be a little overpowering it does mellow somewhat when added to hot pasta!
Foraging for garlic with Kuja by the river in Pembrokeshire. The leaves in the foreground are the Ramsons that I used.