Head to the forest and gather a hefty bunch of wild garlic for this recipe. Not to be confused with the three cornered leeks, wild garlic’s broad leaves are pungent from the moment you pick them. It’s worth making this pesto to make the most of the season as it leans heavily on wild garlic for its bright green colour and mild garlic taste. Just make sure you wash the leaves well before use. It’s early but if you spot any of the white flowers on the plants, pick them and use as a garnish.
1 tsp olive oil
200g pancetta, diced
350g bucatini pasta
30g unsalted butter
For the wild garlic pesto:
150g wild garlic leaves, washed
50g parmesan, finely grated
1 garlic clove, finely chopped
1 lemon
50g blanched almonds, lightly toasted
125ml light olive oil
Sea salt & freshly ground black pepper
For the breadcrumbs:
100g panko breadcrumbs
100g fresh breadcrumbs
50g wild garlic leaves
2 tbsp olive oil