The South Devon hedgerows around Beeson Farm Holiday Cottages offer an abundance of edible flora, whether its Sloes in the Autumn for gin or Elderflowers in the early summer for making cordial.
This spring the hedgerows are bursting with wild flowers and lots of wild garlic. Our favourite spots to forage for wild garlic are Stokenham Woods (up the lane opposite the church) or Loddiswell Woods (by Avon Mill Garden Centre), though wild garlic and its cousin, three cornered garlic, can be found in virtually every lane where there are bluebells.
We love the Riverford Organic recipe for making wild garlic pesto which you can find here https://www.riverford.co.uk/recipes/view/recipe/wild-garlic-pesto
This pesto is wonderful served through warm pasta, with jacket potatoes, roast lamb or as an accompaniment to summer BBQs. This recipe makes 1 large jar which will keep for at least a week in the fridge.
Ingredients
- 100g wild garlic
- 50g Parmesan grated
- 50g hazelnuts, skinned & toasted
- Olive oil
- Lemon juice, to taste
- Salt & pepper
Method
- Thoroughly wash your wild garlic and place in a food processor, blitz until fairly well broken up.
- Next add your Parmesan and process further, this will help to break down the garlic leaves.
- Finally add your hazelnuts. When the nuts are added you will want to have your olive oil to hand; turn the machine back on, and add olive oil to your desired consistency.
- Add salt, pepper and lemon juice to taste.
- Enjoy your taste of South Devon!