On one of our daily walks in Moorgreen, John and I discovered a wood laden with wild garlic. We picked some flowers to add to our stir fry and some leaves to make pesto. I can really recommend the pesto. Store in the fridge.
WILD GARLIC PESTO
100g wild garlic leaves
50g parmesan cheese
50g toasted pine nuts
1-2 tablespoons of olive oil
Salt and pepper
Wash wild garlic leaves thoroughly.
Place the leaves, parmesan, olive oil and pine nuts into a food processor and blitz. Add more oil if you want to have a thinner pesto. Add salt, pepper and lemon juice to taste.
Other wild garlic recipes (I’ve not tried them though).
Wild garlic is a really versatile ingredient. If you want to enjoy the pure taste of wild garlic you can treat it like spinach and toss it in some olive oil over a low heat. The wilted leaves are perfect in an omelette – or scrambled eggs if the omelette goes wrong!
Wild garlic soup is an easy yet delicious starter. Simply simmer wild garlic leaves, cooked potato and softened onion in veg stock for 20-25 minutes. Add a dollop of cream, blend, and then you’re done.
You could even wrap a fillet of fish in wild garlic leaves and pop in the oven to bake. The leaves are much milder than standard garlic so they won’t overpower the fish. Why not try serving with new potatoes in a wild garlic butter for an extra spring kick?