If you go down to the woods today….remember to take a bag and gather a load of wild garlic for this delicious pesto recipe from Richard Massey, head chef at The Old Quay House in Fowey
Richard, who is making his mark on The Old Quay House‘s menus, loves to utilise wild garlic in his contemporary British style of cookery. ‘I just love that it’s so fresh and that it grows just minutes away from the hotel,’ he says.
With a much milder taste compared to dried garlic, wild garlic can be foraged in woods across the South West. Its pungent leaves are great stirred into risotto or soup, though Richard recommends swapping your usual pesto for this wild garlic recipe. Stir the chorizo spiked sauce straight into pasta or add to salmon and asparagus before going under the grill.
You will need
Wild garlic 200g, washed
Olive oil 50ml
Lemon ¼, zest and juice
Shallot 1, finely diced
Chorizo 100g, finely diced and fried to release oils
Pine nuts 50g
- Blend the wild garlic with the oil, lemon juice and zest in a food processor.
- Add the chopped shallot, chorizo and pine nuts and blend for a further 10 seconds, add salt to taste. Remove from blender and enjoy.