pick it why you can

If you are staying with us over the next few weeks you can take advantage of all the wild garlic that has covered our furthest field. Last night Sarah and I dined on wild garlic pesto, really easy and no complaints of garlic breath today. 100g wild garlic grated parmasan pine nuts salt pepper olive oil Add everything except the oil to a food prcessor and blitz, gradualy add oil until you have a good looking pesto, you will be amazed at how green and fresh it is.