Wild garlic season is here, and it’s one of the easiest ways to bring spring to your plate.

If you’ve ever walked through woodland and caught that unmistakable garlicky scent, chances are you’ve passed a patch of wild garlic. It’s bright, punchy and perfect stirred through pasta or as an addition to lunch or dinner.

Wild garlic is been shown to help immune function, it is rich in antioxidants as well as high in nutrients such as vitamin C, A, iron and magnesium.

My recipe for wild garlic pesto

150g wild garlic leaves (washed)
50g parmesan
1/2 lemon, zested plus juice
50g pine nuts
150ml olive oil

Simply put all the ingredients in a blender and whizz together. Transfer to a clean jar and keep in the fridge for up to 2 weeks.

A gentle reminder when foraging- only take what you need as it is a valuable food source for pollinators and wildlife too. Leave plenty behind and avoid pulling up bulbs to help it grow back year after year.

Have you made wild garlic pesto? Would you give it a try?