For years I’ve tried to forage for wild garlic but never successfully found any close to home.
When the wild garlic season hits full force, usually in April, I always think I should’ve grown my own.
So, last year I did just that – in pots.
This year they bloomed wonderfully. It was a small crop so using it wisely was key.
As it was my first foray into the world of wild garlic I played it pretty straight and opted for pesto.
It was so fragrant and subtle – gone was the harshness that can often be found in garlic cloves and in sailed a herby, softer sense of garlic.
I was hooked.
The pesto was used with reverence for two batches of cooking.
First up it was a garlic twisted bread, and later that day it was garlic pesto pasta.
Both were a delight. The bread was eaten fresh from the oven with ripe tomatoes and brie – the warmess of the garlic beautifully encased in fresh, spongy bread.
The pasta was comforting and fresh.
As I type, the last fronds of wild garlic are clinging in as the first elder flowers come into bloom.
So, if you can find any wild garlic here is my recipe for pesto, it couldn’t be simpler
Wild garlic pesto
- 1 large bunch wild garlic
- 1 small bunch parsley curled leaf preferably
- 60 g pine nuts toasted
- 60 g parmesan grated
- 150 ml oil mix extra virgin olive oil and olive oil equally
- 1 squeeze lemon juice
Blitz all the ingredients together in a processor apart from the oil
Once combined slowly pour in the oil with the processor running
Store in the fridge and use as needed