Foraging | Wild garlic pesto recipe
Eating with the seasons.
Eating with the seasons is a huge part of who we are at Housel Bay. We welcome the changing seasons, and our menus are inspired by our local ingredients and what we can forage along the coast.
Benefits of foraging.
Foraging is much more than picking plants for dinner. Foraging is a beautiful and one of the simplest ways to connect with nature. Foraging takes us back to hunter-gatherer days, when it was a means of survival. With that, it can be a very mindful activity. Allowing us to switch off from the day’s to-do lists, our phones, and to instead be present in the moment with nature.
The UK has a rich variety of ecosystems that make it a haven for foraging. The best part is, you can go foraging straight from home, wherever you live! Explore woodlands, or hedgerows, look out for hawthorn leaves, wild garlic, elder or sloes. We are lucky on the coast to forage sea buckthorn and samphire.
Before you set off, do some research first, make sure it’s safe and you always forage with care.
Recipe | Wild garlic pesto.
To help get you inspired, here’s our recipe for ‘Wild Garlic Pesto’. Toss in with some fresh pasta, add to your spring salads or add to some toasted bruschetta …simply delicious !
Ingredients:
Wild garlic - 150g
Pine nuts - 50g
Parmesan - 50g (or a vegan alternative).
Virgin olive oil - 150ml
Lemon - 1
Method:
Wash and roughly chop your wild garlic.
Blitz your wild garlic and pine nuts (you can also bash using a pestle & mortar). Add in your lemon zest.
Stir through your parmesan.
Slowly add your olive oil whilst you run the motor slowly.
Taste, season and add lemon juice.
Enjoy! Tag us in any photos, we’d love to see ! - @houselbay.