wild garlic close-up

One of the aims of the Fife Diet is to fill in the gaps that exist in our local food system. Sometimes this involves working with farmers and producers to bring a new product to market, but at times it means going out there and doing it ourselves.

We also know that, for even the most die-hard Fife Dieters, there are times when you just can’t face peeling a pile of veg and cooking from scratch, and it’s at times like this that many of us fall off the wagon and reach for some processed help. If you’re a child of the 90s and learnt to cook surrounded by Jamie Oliver and the River Cafe Cookbook, this usually means one thing – pesto and pasta!

With that in mind, we have been working behind the scenes to develop a local, seasonal wild garlic pesto, which we hope will become a hungry-gap staple in the years to come. The time has arrived to ask you, the consumer, for your opinion.

We’ll be holding a taste-testing session on Friday 19th April, at 1pm, at our offices at Forth Place, Burntisland. We have four variations to try, including dairy-free vegan options, and we’d like your help picking the best one to bring to market. We’ll have some tasty home made bread and oatcakes, care of Colin at Bread in Fife, along with some freshly made gnocci to slather the pesto over, and we’ll have a small number of samples for our members to take home too. All we ask in return is you fill out a quick feedback form, telling us what you thought of our pesto.

So if you’re in the area, please do pop down for a chat, a cuppa and some tasty samples! If you’re not able to make it, but like the sound of wild garlic pesto, have a go at Fergus’ take on the recipe here.



One Comment
  • Rebecca April 30, 2013 at 15:37

    Have you definitely got wild garlic there? Looks a little bit like three cornered leek or similar… I’m sure if they smell of garlic/onion they’ll be an edible variety of allium and will make good pesto, but the leaves don’t look broad and flat enough to be wild garlic.