So my plan of trying to write at least one blog post a month
this year seems to be slipping but I’m getting this one in quick before April
disappears! And I had better get this out there quick as I partook in a little
foraging recently, collecting handfuls of sweetly pungent bundles of wild
garlic during a stroll in a local woodland. But wild garlic season doesn’t last
forever so you may have to be a little more proactive than myself if you also
want to foray into the world of foraging. Wild garlic is a great place to start
though, as although this green leafy plant can sometimes be mistaken for lily
of the valley (a toxic plant) on looks alone, it is pretty distinctive when it
comes to aroma. Just walking through the local woods my nostrils realised I was
surrounded by the stuff before I had spotted the garlic plants. So the best way
to identify this plant is to pick a leaf and rub it between your fingers to
release the smell of garlic, although a slightly more thorough guide on
identification can be found here.
Now onto how to use it. There are lots of things you can use
wild garlic for, including in salads, omelettes, risottos, savoury muffins,
pasta dishes, oils (more on that here)…the options really are endless. I
decided to go for the slightly more classic wild garlic pesto, as the garlic
leaves make a great substitute for basil. Although I didn’t stop there on the
substitutions and instead of pine nuts I used pumpkin seeds in this recipe. This
recipe is so simple to whizz up and will keep in the fridge for about a week. I
just made a small little tub but quantities can be adjusted depending on how
much wild garlic you managed to gather whilst out foraging.
INGREDIENTS
60g wild garlic leaves (it is best to use the small, younger
leaves, and try to pick them away from areas of frequent human or animal
traffic, but regardless wash thoroughly before use)
30g pumpkin seeds
30g parmesan cheese
80ml good quality olive oil
Salt and pepper to taste
Shred the garlic and then place all of the ingredients into
a blender.
Whizz up until a smooth paste is formed.
Store in an air tight container in the fridge and use in any
recipe that calls for traditional pesto.
