Welcome to another recipe using yummy foraged finds! Making sure they are very safe to eat, from a healthy, clean place is the first rule for foraging of course. But we loved finding this food from the wild and made a very large batch of wild garlic pesto. We have had numerous meals — adding it to homemade pizza and to pasta too. It is equally great on a toastie sandwich!
Wild garlic grows in little wooded areas — the smell alone tells you what is. But please look it up if you aren’t sure. And my children enjoyed snacking on the wild garlic on our walks.
Of course we brought home some lovely white flowers for decoration. And we made some pickled buds with a recipe Vanessa shared with me too! So many uses for one plant.
Wild Garlic Pesto :
- 150g wild garlic leaves
- 50g article” data-tooltip-width=”350″ data-tooltip-hide-delay=”200″ data-tooltip-flyout=”true” aria-describedby=”gf-tooltip-0″>parmesan finely grated
- 1 garlic clove, finely chopped
- ½ article” data-tooltip-width=”350″ data-tooltip-hide-delay=”200″ data-tooltip-flyout=”true” aria-describedby=”gf-tooltip-1″>lemon zested and a few squeezes of the juice
- 50g pine nuts, toasted
- 150ml very fine olive article” data-tooltip-width=”350″ data-tooltip-hide-delay=”200″ data-tooltip-flyout=”true” aria-describedby=”gf-tooltip-2″> oil
- Rinse and roughly chop the wild garlic leaves.
- Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
- Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks… we froze half of ours so we could enjoy some more later!