In the springtime in the UK, there grows a wonderfully delicious herb- wild garlic. It pops up in parks, along the side of the road- waiting to be foraged and enjoyed. With a limited season, people are quick to snatch some up, preserving it for later months. This wild garlic pesto burrata is one of my favorite ways to enjoy this wild herb.

For the wild garlic pesto:

• 100 grams freshly foraged wild garlic leaves, washed
• 50 grams high quality Parmesan cheese, grated or shredded
• 50 grams pine nuts (or nuts of your choice)
• 100 milliliters high quality extra virgin olive oil
• 1 clove of garlic
• Salt (I recommend Maldon) and freshly ground black pepper to taste
• Juice of half a lemon

For the burrata:

• 1 loaf of bread of your choice (I recommend sourdough), sliced
• 1-2 balls of fresh burrata cheese
• Olive oil, for drizzling

For the wild garlic pesto:

In a dry frying pan over medium heat, toast the pine nuts until golden, stirring occasionally. 

In a food processor, blender, or mortar and pestle, combine the wild garlic, toasted pine nuts, Parmesan cheese, and garlic.

While blending, slowly pour in the olive oil until the mixture reaches your desired consistency. 

Add salt, pepper, and lemon juice to taste and blend to incorporate.

If not using immediately, transfer the pesto to a jar and cover with a thin layer of olive oil to keep it fresh. It should keep in the fridge for up to a week.

Assembly:

Drizzle your bread slices with olive oil, grilling in a frying pan or on a grill until golden.

Place your burrata in a serving dish, covering with plenty of your delicious wild garlic pesto. Serve with the grilled bread and enjoy!

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