Patricia - my co-Director at Earthy, who also owns Phantassie Organic Farm in East Lothian - has masses of wild garlic growing in the woods on the farm. I've spent many a happy hour helping to collect them on warm spring afternoons - the air heavy with their scent. Garlic leaves have a subtle garlic taste when eaten raw - it's afterwards that you get the full-on hit of their odour! This is a quick and easy dish that’s full of spring freshness. The wild garlic is used in place of basil/garlic but you could use a mixture of fresh basil and garlic leaves, to make it even more subtle. You could also leave out the nuts or add black olives. This recipe is just a guide - experiment yourself to find one that you love.
Shopping List (enough for 4 servings): 2oz (50g) pack of Phantassie wild garlic leaves, washed and bigger stalks removed; 4oz (100g) pistachio or pinenuts; 2 oz (50g) finely grated parmesan; 4 tbs extra virgin olive oil; a good squeeze of fresh lemon juice; a couple of pinches of sea salt.
Method: Pop all of the ingredients into a food blender and blitz for a few seconds. Add more olive oil if the mixture is too dry. Pour over cooked pasta of your choice (linguine or spaghetti works well) and serve with some lovely organic leaves and a glass of full-bodied red wine.
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