Foraged Wild Garlic Pesto
The woodland floor is carpeted with this unfailingly recognisable bit of wild at the moment. The newest leaves are up and this garlic infusion to our country walks is set to stay this way for the next few months.
Wild garlic is an easy forage, making it a great way to kick off your foray into foraging if it’s your first go. It’s also pretty lovely because in these colder months when you have to work that bit harder to make the most out of nature’s larder, this one is in abundance and a pretty fail safe fella.
All you need to make a jar’s worth is 3 or 4 cups of wild garlic leaves, a good squeeze of lemon/lime, half a cup of pine nuts, a cup of parmesan and a few glugs of olive oil. Simply (and I mean simply), blend all of these ingredients together with a spot of seasoning and there you have it- an impressive garlic pesto.
The great thing about this recipe is that it really is down to your taste buds; add more citrus for that extra tangy zing or more pine nuts for a nutty undertone. You can also add more olive oil to make it in to more of a pasta sauce if that is your plan.
Anna Jones in her fab book ‘A Modern Way to Eat’ suggests you can mix any herb with any nut and a host of different accents to make a cracking pesto if you want to take your wild garlic up a pesto-y notch...
Before you crack on into the woods, baskets at the ready, a heads up- it is a pretty pokey one this and that strong wild smell is set to fill your house as you get your cook on but I promise it’s a worthy price for a jar of homemade foraged goodness.