First wild garlic of the year. I love just chewing on a freshly washed leaf – so peppery and garlicky, yum.
We have a super basic kitchen with no electrical appliances so everything I make is pretty rustic, including this pesto-inspired vegan dip/paste/topping. I finely chopped this small bunch of wild garlic, then added finely chopped walnuts, good olive oil, nutritional yeast, lemon juice, salt and pepper. This is super intense and zingy! Great stirred into steamed veg, boiled potatoes, pasta…
Am now also halfway through my first batch of home-made sauerkraut, which is going on everything at the moment. What I enjoy about it is that the probiotics continue to work, fermentation doesn’t stop, once you’ve started eating it so that the flavours deepen with each dish.
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