If you’ve been cycling or walking through forest recently you may have picked up an often quite strong scent of garlic in the air. In season between late winter and spring, wild garlic (also, ramsons or bear’s garlic) grows in prodigious quantity in damp, deciduous woodland. It can be identified not only by its garlic-like scent, but also by its distinctive lush green leaves and pretty white petals. If you can get your hands on some, and I’d be surprised if there isn’t any nearby, then it has many culinary applications, chief among which is Wild Garlic Pesto.
Though certainly garlicky in taste, the flavour of wild garlic also bears similarities to other members of the allium genus, particularly spring onions. As such, though delicious this pesto recipe packs a real punch and though this is slightly mitigated by the addition of cream cheese, it’s a good idea to let it mellow for 24-hours before enjoying. Though, of course, this isn’t a necessary step if you’re in need of a quick, cheap meal!
Though common in the extreme, it may be that some of you simply don’t have the time, inclination or desire to go in search of wild garlic. If that’s the case and you’d still like to attempt this rather delicious recipe there are alternatives. Probably the best option here is to replace the wild garlic leaves with spinach and add a clove or two of standard garlic to achieve the correct kick. We won’t frown – honest – not everyone has woodland on their doorstep, or easy access to it even if they do. Just do what you can to enjoy my delicious recipe for wild garlic pesto.
Remember, it’s not only the leaves of wild garlic that are edible – give the bulbs a try too. Though not as flavourful, they make an excellent addition to salads. It’s best to use the entire plant anyway.
Wild Garlic Pesto
- 300g wild garlic
- 30g sunflower seeds, extra to serve
- 2 tbsp olive oil
- juice of 1 lemon
- 1 tbsp cream cheese
- Gently toast your sunflower seeds until golden brown. Tip the wild garlic, toasted seeds, oil and lemon juice into a food processor and blend until smooth.
- Transfer the pesto into a large mixing bowl and beat through the cream cheese. Cover and leave to mellow for 24-hours (though this isn’t necessary).
- Serve on a bed of pasta (allow 80-100g per person) with a scattering of sunflower seeds.
Cost: The best part about foraging your own food? It’s free. The ultimate in frugality. As such, this wonderful pesto should set you back around 80p. Yes, that’s 80p for around 8 portions! Including the pasta you can expect that to rise a little, but still – a bargain.