The weekend started off with James and I heading down for breakfast at the Dublin Food Co-op. They do a great eggs on Brioche there. I also picked up some fruit, veg and bread for the week.
Mohamed Ahmed sold me the Wild Garlic. He loves to use it in salad.
Picnic Blanket by Avoca.
Wild Garlic Pesto
2 cups Wild Garlic (leaves and flowers)
1/3 cup Walnuts
1/4 cup Extra Virgin Olive Oil
1/4 teaspoon Himalayan Crystal Salt
Roughly chop the wild garlic and walnuts. Put all ingredients in the food processor and combine until they form a paste.
I put together a picnic for 2 with bruschetta and the wild garlic pesto on fresh sour dough bread with a salad of organic wild greens and butter beans.