March has brought with it some fairly settled weather at last. The foragers are out in force, looking for the first growth of free food for the season. Wild Garlic is usually the first edible plant to rear it’s head above ground after winter. Fine patches of garlic scented and flavoured leaves -you can’t mistake it by the smell! Great addition to lots of dishes but specially in a version of Pesto Sauce for pasta or dressings. The good people at Brooklodge Hotel in Co. Wicklow have sorted a recipe for specially for you. Some hints and tips on how to use it and other seasonal foraging goodies to look out for. Click the link here and see for yourself how easy it is to make Wild Garlic Pesto at home. All you have to do now is don the wellies and go looking for your free leaves!