wild garlicSpring means wild garlic – and it is my new best friend (my only friend if I eat too much of it). Use it soon – the season is almost over!

Look out for it in damp woodlands with its broad, spear-like leaves and white star-like flowers in a rounded umbel. It starts popping up in March and in April to June it is in flower. You can eat the leaves and the flowers, just chop them up and add to omelettes, risottos and salads or my favourite which I have just discovered is wild garlic pesto. This can be served with pasta, chicken or fish and can be frozen in ice-cube containers, which will then give you a supply of this wonderful pesto throughout the year.

Wild Garlic Pesto

Ingredients:
This will make approximately 8 ice-cube sized portions or enough for a small jar.
• 50g washed and dried fresh wild garlic leaves
• 25g grated parmesan
• 25g pine nuts or hazel nuts
• 50-100ml good olive oil
• Lemon juice (optional – if you like lemon)

Method:
• Wash the wild garlic leaves and dry them carefully.
• Roast the nuts in a frying pan with a little oil.
• Add all ingredients to a blender. Blend and add a little oil at a time until you have the right consistency – a nice thick sauce.
• Season with salt and pepper.

To freeze
Spoon into an ice-cube container and freeze, once frozen you can remove the cubes from the container and place in a bag, leaving the container to be used for your next batch!

To store in a jar
Spoon it into a sterilised jar and cover with a little more oil. Keep in the fridge for up to 3 months.

Thanks to James from Hedgerow Harvesting for the recipe. Visit www.hedgerow-harvest.com – I can’t recommend his foraging courses enough!

Garlic flowers looks like snow in the woodlands

Garlic flowers look like snow in the woodlands

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