Wild Garlic makes a delicious pesto

We were having a wonderful ramble with the family through some local woods the other week, admiring the bluebells when we came across a small river and the unmistakeable scent of wild garlic wafted by as we saw a carpet of white flowers growing nearby.

When we got home I looked on the Internet and found that you could use the wild garlic to make a soup or a delicious pesto. So as a lovely way to enjoy the recent sunny weather we went back to the same spot today to have a picnic and to pick some of the leaves and flowers to use in recipes at home. The photos i took today show the beautiful white flowers of the wild garlic (allium ursinum). It typically grows in woodland, usually near to bluebells or rivers and streams as they like the semi shady areas with the moist conditions. It grows from spring time to summer and in May it produces lovely delicate white flowers. The leaves are a long oval shape and these are edible and can be picked along with the more pungent flowers, both the leaves and flowers can be eaten raw in salads, pesto or cooked in soups etc. The wild garlic has a much milder flavour than domestic garlic.

When you are foraging please do so responsibly, do not pick from nature reserves and please do not trample other species in woodlands. If you are picking elsewhere in the countryside then please make sure you do so with the landowners permission.

When we got home this afternoon I immediately set to making this wonderfully fresh Wild Garlic Pesto which we used to make a delicious meal of pasta this evening. The aroma is wonderful and the pesto has such a delicious fresh taste and is a vibrant green and when mixed with pasta it adds a mild garlic flavour which made a delightful meal and was very moreish.

Wild Garlic Pesto Recipe

100g / 50 - 60 wild garlic leaves
5 wild garlic flower heads
200mls Olive Oil
60g walnut halves
60g finely chopped shallots
60g your favourite hard cheese
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

You can prepare the ingredients in either a food blender or i just used a hand blender and large jug. You will also need a jar or other sealable container to store the pesto in. This made a large jar and can be stored in the fridge for several weeks or frozen in smaller portions.

Lightly wash the leaves and pat dry, place them in the blender / jug along with the shallots, walnuts and only 160mls of the olive oil.

You can substitute the shallots for spring onions if you wish or the walnuts for pine nuts.

Blend until everything is finely chopped then put into a bowl (if using a food blender) and stir in the finely grated cheese, salt, sugar and black pepper to your taste. Usually Parmesan cheese is used in pesto but you can use any of your favourite hard cheese, I just used a mature cheddar.

Fill the jar with the pesto to only three quarters full, remove air pockets by pushing down with a spoon and cover the top of the pesto with the remainder of the olive oil to seal the surface then screw on the lid. Must be kept in the fridge, each time you use some, stir it well first and make sure you cover the remaining pesto with oil again to preserve it for longer.

The pesto can be mixed into pasta, spread on crusty bread or added into soups or stews to add a background flavour. A jar of this would make a wonderful gift too.

There are many other recipes that you can make with wild garlic such as a delicious nettle and wild garlic soup so do browse the Internet and try a few recipes if you can find some in a woodland near you as this really is a delicious accompaniment to any dish.

If you would like to learn more about my exploits foraging for free wild food and the recipes I have cooked with my herbs and grow your own then please have a look at some of my other posts :)

Wild Garlic in flower