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Spring is officially here – although weather wise here in Ireland, it’s  disputable. Surprisingly the hedgerows and woodlands are already abundant with the scent of wild garlic. These bright green shoots with their pretty white flowers bopping away in the breeze are ‘foraged free’ and a lovely addition to many dishes. The entire plant is edible, the bulbs can be used like normal garlic, but please ask permission of the landowner if you plan to uproot it.
This pesto makes for a lovely salad dressing, fantastic with pasta or risotto, great as a herbed butter or served with steak, fish or chicken as a marinade or sauce. Cover with a layer of oil – the pesto will keep up to six weeks in your fridge.  Lots more wild garlic recipes on the way, but in the mean time check out our homemade wild garlic and cheddar cheese GF scones

Makes 1 Kiln Jar


  • 3 tablespoons freshly grated Parmesan cheese
  • 3 tablespoons cashew nuts
  • 60 grams wild garlic, young tender leaves
  • 40 grams flat parsley, leaves only
  • Seasoning
  • 250 ml good quality extra virgin olive oil
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  1. Place all the ingredients into a food processor apart from the olive oil and blitz for a few seconds and then continue to whiz whilst slowly adding the olive oil until blended.
  2. Pour into a sterilized Kilner jar and cover with an extra splash of olive oil. Close lid and store in the fridge for 4-6 weeks.