It is a wonderful thing albeit for a brief time each spring when our semi ancient woodlands display carpets of wild garlic. As under foot a give away sign accosts ones nostrils, tonight we dine on wild garlic.
Wild Garlic Pesto
I could not post about wild galric without first sharing my recipe for wild garlic pesto. I make a huge quantity of this each year and sell at a couple of local farmers markets. there are two varients which i make, one of which is a Vegan recipe.
For now however, have a go at this and then tell me it is not one of the greatest things ever to tumble over your tongue and tickle the tonsils.
Ingredients
500g wild garlic (the whole plant, stalk,leaf and flower)
300g Toasted walnuts
1 litre olive oil (not extra virgin)
salt & milled black pepper to taste
Juice of one lemon
250g grated parmesan
Method
1. I use a mincer for the first bit, but a magimix will suffice. So blend your wild garlic and pour into a large bowl.
2. Wipe out now dirtied magimix, then whizz the hot toasted whole walnuts. Pour into bowl of wild garlic.
3. Add all other ingredients to bowl of wild garlic and walnuts and stir to emulsify.
4. Check for seasoning after a few hours, once flavors have had the time to mingle.
Andrew Sartain