The recipe below for wild garlic pesto suits some people, though to be honest I find it a bit too powerful on my digestive system, and I’m sure I’m not the only one! But this year we have been using more wild garlic than ever as part of our general cooking & it really adds a delicious flavour to dishes 🙂 Our suggestions are:
- Chopped finely and added to scrambled eggs
- Chopped and added to red lentil dhal at the last minute
- Used in fried mushrooms instead of normal bulb garlic
- Wild garlic (parsley optional) and potato soup – a delicious fresh been soup!
Wild Garlic Pesto
100g wild garlic (or a mix with rocket / watercress for a less powerful hit!)
50g Parmesan cheese grated
About 200ml good olive oil
Juice of half a lemon
Sea salt & freshly ground black pepper
- Put the walnuts & wild garlic in a food processor and process until finely chopped but still granular texture
- Then begin trickling in the oil as the processor runs until you have a fairly sloppy puree
- Add lemon juice, salt & pepper
- Add the cheese & stir in
- Serve with pasta or rice
Potato & Wild Garlic Soup
The parsley flavour can be a bit overpowering, fine if you like that taste, otherwise you could cut back on that and use 50g extra wild garlic.
A good slug of olive oil 70g butter
1 onion, chopped
40g wild garlic
100g parsley (optional)
1 litre of vegetable stock
a splash of white wine (optional)
a dash of cream or any milk (oat / rice / soya etc)
- Melt oil or butter and cook onions until translucent
- Add wine and allow to evaporate, then potatoes, stock & salt. Simmer for 20-30 mins until potato is soft
- Remove from heat and add garlic (parsley) & cream. Whizz up until smooth.
- Serve with crusty sourdough bread or croutons & a drizzle of olive oil.