|Bluebells and wild garlic in the woods|
Next I tried a very English version of pesto. Wild garlic leaves and walnuts whizzed in a food processor, with olive oil (the only imported ingredient) and Twineham Grange vegetarian hard cheese stirred in. The pesto tasted pretty fiery during the preparation process, but once mixed into pasta the flavour is milder and very good. So now my fridge and freezer contain stores of an Italian-style English pesto.
|Spaghetti with wild garlic pesto|