Wild Garlic Leaves are in season right now. You can find them in forests and you will smell them there.
But I prefare to buy them in the supermarket. Less hassle and no fox or dog doo on top.
The leaves are very intense in garlic flavour. But no stinky breath the other day. I did not a typical paste Pesto style, more an oil based dressing.
The combination with almond oil and sunflower seeds is spot on together with wild garlic.
My polenta recipe is Mamaliga here on the blog. Creamy and tasty. Dotted with some goat cream cheese. The green asparagus was steamed for 12 min.
Paste:
40 g wild garlic leaves
25 g sunflower seeds, lemon salt, pepper
30 ml almond oil
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