Finally the weather has warmed up enough for the plants to grow and bloom. The wild daffodils are now flowering and the wild garlic is up enough to start foraging. This fragrant woodland plant is everywhere in the woods around my garden and adds a fragrant element to my walks with Bertie, my jack russell and walking companion.
I noticed even today that the flowers are starting to develop in their protective sheath so another week and we will have a beautiful white fragrant carpet under foot.
Wild garlic is the ultimate foraged food as it is in abundance for about a month, is easily recognised and can be picked, developed into recipes that can be stored and frozen so we can enjoy the glory of wild garlic the whole year round.
Wild Garlic Pesto is a useful recipe to make as it is quick, easy and makes pesto cost effective, the main ingredient is free. I recomend you make the pesto and store over night as the wild garlic is quite pungent when fresh.
WILD GARLIC PESTO
Mix until combined.
Taste and add more parmesan, nuts or oil depending on taste.
Use imediately or place in an airtight jar. The pesto will keep in the fridge for up to 5 days.
There are many different ways you can use the pesto. I made Wild Garlic Pesto rolls in my Tuesday Demo class. Very easy to make and delicious with additional wild garlic butter or wild garlic mayonnaise.
I noticed even today that the flowers are starting to develop in their protective sheath so another week and we will have a beautiful white fragrant carpet under foot.
Wild garlic is the ultimate foraged food as it is in abundance for about a month, is easily recognised and can be picked, developed into recipes that can be stored and frozen so we can enjoy the glory of wild garlic the whole year round.
Wild Garlic Pesto is a useful recipe to make as it is quick, easy and makes pesto cost effective, the main ingredient is free. I recomend you make the pesto and store over night as the wild garlic is quite pungent when fresh.
WILD GARLIC PESTO
- 80g Washed wild garlic
- 50g grated parmesan
- 50g Pine nuts (other nuts can be used depending on personal taste)
- salt and Pepper
- 100ml Olive oil
Mix until combined.
Taste and add more parmesan, nuts or oil depending on taste.
Use imediately or place in an airtight jar. The pesto will keep in the fridge for up to 5 days.
There are many different ways you can use the pesto. I made Wild Garlic Pesto rolls in my Tuesday Demo class. Very easy to make and delicious with additional wild garlic butter or wild garlic mayonnaise.
I hope you enjoy the wild garlic season as much as I do.
Yvette
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