Wild garlic is about the leaves and the flowers, not the bulb. The leaves grow wild in damp places from about March till about May in London. They taste garlicky in the way that chives taste oniony. Delicious without the stinging that stays with you for the next 48 hours!
Ingredients
ca. 15 leaves wild garlic
60 grams hazelnuts
50cl extra virgin olive oil
60g hard cheese eg parmesan/Gruyère
pinch of salt
Method
Toast the hazelnuts under the grill, keeping a beady eye on them so they don't burn, then bash them up with a rolling pin and pop them in a bowl. Add torn up wild garlic leaves, crumbled or grated cheese and a healthy glug of olive oil. I also added a turn or two of salt.
Now blitz the lot in a food processor or with a hand-held blitzer. Ta-dah!
Ingredients
ca. 15 leaves wild garlic
60 grams hazelnuts
50cl extra virgin olive oil
60g hard cheese eg parmesan/Gruyère
pinch of salt
Method
Toast the hazelnuts under the grill, keeping a beady eye on them so they don't burn, then bash them up with a rolling pin and pop them in a bowl. Add torn up wild garlic leaves, crumbled or grated cheese and a healthy glug of olive oil. I also added a turn or two of salt.
Now blitz the lot in a food processor or with a hand-held blitzer. Ta-dah!
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