Wild garlic is a forager’s delight, found in the woodlands around Dunbrody from early spring to the end of May. One of our favourites walks is through the trails in Tintern Abbey where this year there is more wild garlic than we’ve ever seen.
The health benefits are numerous. Widely known for its antibacterial, antibiotic and possibly antiviral properties and containing vitamins A and C, calcium, iron, phosphorus, sodium and copper. Studies have also shown that it may help reduce blood pressure, thereby reducing the risk of stroke and heart disease.
Dunbrody Wild Garlic Pesto will be on sale at the Sunday Market throughout the wild garlic season and while stocks last.
Here’s the Dunbrody Wild Garlic Pesto recipe from Kevin Dundon:
300g (10½oz) wild garlic (about 1 large handful of cloves)
15g (½oz) parmesan cheese, grated
Juice of ½ lemon
½ tsp coriander seeds, crushed
250ml (9fl oz) olive oil
Salt and black pepper
Tip: Try using coriander (cilantro) as an alternative if you find wild garlic hard to locate.
Whizz all the ingredients in a food processor, or purée with a handheld blender, until the mixture is smooth.
The pesto will keep in the refrigerator for up to 3 weeks. Although it will darken slightly in colour over time, it will still be delicious – the flavours will just be more mature. Perfect for drizzling over home-made pizzas, salads, soups, grilled meats & fish or anything that takes your fancy.
We love to use it on freshly-baked brown bread lathered with butter and then drizzled with pesto.