This week I’ve been playing with my new discovery, wild garlic. My findings are as follows:
- Once picked it very quickly wilts unless kept in a glass of water.
- One shouldn’t eat the leaves after the plant has flowered.
- The flowers, however, can be eaten but are stronger than the leaves. They could be used to scent dishes rather than actually eaten.
- The leaves go slimy and grey if sautéd.
- Though it tastes very mild, wild garlic gives the eater wicked, wicked wicked garlic breath.
My plans to make Pille’s wild garlic pesto were scuppered when I realised I was without pinenuts. Not one to be deterred, I hunted through my cupboards and made do with what I could find. The resulting pesto was grassy, garlicky and great. 😉
Wild Garlic and Lemon Pesto
50g wild garlic leaves
30g nuts (I used cashew nuts but walnuts and almonds wpuld work well too)
50ml olive oil
30g parmesan, grated finely
Salt and pepper
- Whizz the wild garlic and nuts until a coarse paste is formed. Add the olive oil and whizz for a few more seconds.
- Stir through the parmesan and lemon juice. Season carefully.
We ate this stirred through wholemeal pasta and topped with rocket and torn prosciutto.