We are delighted to report that our Wild Garlic Pesto is now BACK IN STOCK, after an absence of almost 3 months! Unfortunately/fortunately (depending on how you look at it), this product proved so popular in 2015, that though we made more than double the amount of the year before, we ran out at Christmas…
…So you will understand that when we started to see wild garlic (or “ramson”) leaves appearing in the woods near us, we were desperate to get out there and start harvesting them!
We source our garlic leaves from an achingly beautiful Kentish woodland, but we have to be there hideously early in the morning – and we spend all day on our hands and knees!
As compensation for the workers, we bring lots of hot tea and LOADS of chocolate biscuits.. and keep going till we have picked enough! (Enough = 1 car so full you can’t see out the back!)
….This means nobody else will travel in the car until it is fumigated!
Early the following morning our garlic gets treated to a lovely bath (or two) before being whizzed up with some lemon juice, cashew nuts, vegetarian cheese, rapeseed oil and a touch of salt. The smell is absolutely amazing!
And by the end of the day, the first few cases of our 2016 vintage are rolling off the, er, table! (Artisan version of the production line). New on the label this year is our Vegetarian Society accreditation.
Favourite ways to eat Wild Garlic Pesto
Wild Garlic Pesto dressing for fish:
Steam your favourite fish fillet in an oiled foil parcel in a hot oven (200˚C) for about 15 minutes.
Plate up and add Wild Garlic Pesto as desired
Wild Garlic Hummus:
Drain a can of chickpeas and whizz it up with half a jar of Wild Garlic Pesto, the juice of half a lemon and ¼ tsp salt.
Add water or olive oil until the hummus reaches your favourite consistency.
If you like, keep back a little pesto and a few chickpeas to decorate the dip.
(This will make enough for 8 people)
Wild Garlic Pesto Chicken:
Mix skinless chicken pieces with enough wild garlic pesto to coat them thoroughly
Place in roasting tin and cook at 180˚C for 30-40 minutes until cooked through
NOTE: The pesto will make a lovely, savoury coating for the chicken but some of the garlic’s pungency is lost at high temperatures.
Wild Garlic Pesto Pasta with Sausage & Fennel Seeds:
Boil your favourite pasta in salted water until it is “al dente”
Meanwhile, remove the skin from some good sausages and break the meat up into pieces. Fry in a little oil with some fennel seeds until browned.
Toss the pasta in some wild garlic pesto and top with sausage meat.
