At the moment forest hillsides once again are covered in wild garlic, one of my favourite wild herbs. Collecting enough for this dish is a matter of minutes, as is making it. In a jar it keeps for some time in the fridge. We’ve never had it long enough to figure out if and when it goes off.
What you need
- 1 or 2 handfuls of wild garlic
- 500g pumpkin seeds
- olive oil or, if you fancy something more pumpkiney, pumpkin seed oil (more expensive, though)
- salt to taste
- Wash the wild garlic and make sure that it is reasonably dry.
- In a frying pan or on a skillet roast the pumpkin seeds until the delicate smell reaches your nose; they should be slightly browned and start making a crackely sound.
- Meanwhile chop the wild garlic roughly, then put it in the blender with the roasted seeds.
- Blend to your liking (some like a pesto to be smooth, others like the bits in it) adding oil to get the right consistency.
- Salt to taste.