The ancient woodland to the South of Ragman’s Lane Farm, sloping down to the River Wye is a haven – gnarling trees, a floor of Beech leaves, Hart’s Tongue Ferns, Dog’s Mercury, Lords and Ladies, and a variety of Mosses, a stone pathway the route of the old tram, meandering, the promise of Bluebells, and suddenly, in the last week, the Ramsons… in abundance the leaves piercing out of the ground to colour the floor a vibrant pale green.
Tonight a dusk forage – the last few days we have been feasting on Pestos of young Nettle tops and today we decided to add the Wild Garlic to the concoction.
(this can be done by hand, and has a lovely texture but for large numbers it is easier in a blender)
Nettle and Wild Garlic Pesto
Blend a bowlful of Nettles with the same of Ransoms (Wild Garlic) in Olive Oil and add Seasalt and toasted Sunflower Seeds (whole) for a Wild Green Vegan Pesto to serve on Pasta, bake into Breads, shake into Vinaigrette, spread on Toast… even eat by the spoonful!
Store pesto covered well in oil in an airtight jar, stores for at least six months.