While things are upside down right now, I am trying to look for a silver lining in this unprecedented situation. One upside is that the sun has been shining beautifully here this week and while this may be a trivial point for a lot of you, sunshine is never to be taken for granted in the UK, no matter what time of the year. So I am grateful for the weather as it has made the whole idea of confinement way less miserable.
Our cat, Tina, is thrilled about this new phenomenon of both us being at home all day and our willingness to sit outside with her whenever we take a food or coffee break, which is often – let’s face it not having that much on isn’t great for your waistline… Tina’s visible contentment and her cat antics have definitely helped us keep our spirits up.
Being able to go for a walk or run is another highlight of our days. We are lucky to be living near a big park and so I went there yesterday to get my blood flowing and boost my mood. It was gorgeous out, quite a few people enjoyed the same freedom but everybody was courteous and sticking to the rule of not crowding anyone else. As it’s wild garlic (ramsons) season, I combined my walk with a spot of foraging. I found a secluded patch and collected enough to make a jar of pesto, which I tend to put on nearly everything.
If you are lucky enough to have this nature’s gift on your doorstep, be sure you know what the leaves look like before you pick anything, as an inexperienced person could potentially confuse it with another plant, lily of the valley, which is unfortunately poisonous. Also please be sure to forage responsibly by leaving the bulb (root of the plant) in the ground and only just snipping the leaf off and by not over-harvesting in one spot so that the area looks bare.
Wild garlic leaves are really aromatic and they make a lovely, garlicky pesto when blended with roasted nuts (or seeds) and a generous amount of oil. I added capers and nutritional yeast to mine for an extra flavour punch, purely because I had these things in my cupboard. If you do not, please do not worry – salt, pepper and a squeeze of lemon juice will do a great job too.
Now, if your local stores are out of pasta, don’t despair, this pesto is also delicious on some new potatoes, boiled or roasted or even stirred through beans. It is super versatile and keeps for a long time provided it is stored in the fridge and covered with a layer of olive oil, which prevents the mould from setting in. Hope you’ll enjoy and please obey the social distancing rules at all times – that’s the only hope we have of kicking this horrible virus to the curb at some point.
PS: If you make my vegan wild garlic pesto pasta, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
This recipe is based on my earlier wild garlic pesto recipe.