The wild garlic (Ramsons) abounds at the moment so get picking where you see it. If you can smell it chances are you are standing on it.
When making a ‘pesto’ affair do not be tempted to cook it first but rather chop or puree it straight from fresh. Although cooking wild garlic still gives relatively enjoyable greens all the punchiness will be lost.
Wash and drain it thoroughly a couple of times with a good amount of cheap table salt added to the water then rinse well and dry well
Chop it chop it again and then when youve had enough chop it again. Add enough oil that when the garlic is sodden a visible oil level still comes to thetop of the garlic. Olive oil and rapeseed are both good. It will take more seasoning than you think.
If adding lemon juice do so to a portion at the last minute rather than adding it to the whole batch from the begining as, before long, it will dull the vibrant green to more the colour of Khaki.
Here are a few serving suggestions (I can never resist saying that although I hate the term).
Pick the flour heads while still closed or just open and then batter them. A good batter taught to me by Mark Hix is simply a mixture of Doves Farm gluten free, self raising flour mixed with enough good cold fizzy cider to make the right consistency. Allow to stand for a few minutes then stir in some salt. The batter should cling to the stems (must be patted dry once washed) and not run off. Serve simply with lemon or a grilled trout.
Chopped raw with anchovies parsley, capers, shallots and mixed with Dijon Mustard, red wine vinegar and olive oil ramsons are delicious with char grilled beef.
Mixed with butter and a splash of lemon juice salt and pepper they make for that wonderful savoury doughnut like a chicken Kiev
The leaves are good added to a salads or dropped into some kind of brothy minestrone or thicker ribbolitta affair, shredded finely....delicious!