Incredible, award-winning, vogue published, local photographer and mother of two gorgeous girls Chui has very kindly shared her super simple recipe (and accompanying beautiful photos) to make your own Wild Garlic Pesto.

Wild Garlic is abundant in the woods in and around Cheltenham and Gloucestershire and is really easy to identify making it a safe and simple place to start your foraging adventures. As well as the leaves you can also eat the flower buds, flowers and seed heads. It has a relatively short season, appearing from mid-March to early May so now is the perfect time to get searching.

Wild Garlic can be easily identified by its long, pointed leaves, its white flowers and of course that distinctive garlic smell. If you dont smell garlic, you’ve got the wrong leaves. Watch out for poisonous plants like Lily of the Valley!

Ingredients

• 100g grated parmesan

• 100g cashew nuts

• 2 large handfuls of wild garlic

• 60g oil

• Juice and rind of one lemon

• Salt (to taste)

Step 1: Wash and thoroughly dry your foraged wild garlic.

Step 2: Blitz the Parmesan, cashew nuts and wild garlic in a food processor – don’t over process as you still want a decent texture.

Step 3. Slowly add oil, lemon juice and rind and salt to taste.

Chui says that can use a pestle and mortar if you like, but she’s a slap dash cook and uses a food processor!
Your Wild Garlic Pesto will keep for about a week in the fridge or just freeze in ice cube trays if you make a big batch – enjoy!

Once you’ve rustled up your pesto, remember to check out Chui’s amazing work on her website and Instagram!