We collected a good crop of wild garlic from Dragon's Hill in North Wootton, Somerset. Closer to Weston, Cat says there is an abundance around the Brockley Coombe area. And then, there's always loads up at Leigh Woods! If put in the fridge, this stuff keeps its flavour for about a week and is great as a simple but fiery salad or as a substitute for onion/garlic in most one pot dishes. But after 5 days of constantly eating, there was some left, so ...
On Sunday, I picked a few handfuls of wild nettles from near Plot 66 - definitely putting gloves on to grab a hold, otherwise these buggers really sting. But once submerged momentarily in boiling water back at home, they are easy to handle, though they shrink to a tenth of their original size so pick loads more than you think you'll need.
I took a 2 litre bowl of each wild garlic and nettles (realistically, I could have used three times the amount of nettles. You know, that blinkage shrinkage thing!), a cup of sunflower seeds because we had no pine nuts and a good swig or several of olive oil. Oh, and a touch of seasoning.
And blitzed it all with a hand blender.
I got 2 jars worth of bright green pesto. I topped them up with olive oil, to help preserve it. Tasty tasty with pasta n Parmigiano and salad.
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