Gone Foraging - Wild Garlic
The hedgerows are full of Wild Garlic, or Ramsons, at the moment, so last week we went foraging. The fresh garlicky smell on a warm day is lovely. We wanted the leaves to make a pesto, but they can also be used to make a simple garlic butter and are particularly good wilted and added to egg or cheese dishes.
The above quantities are a guideline - use more or less depending on taste or what you have to hand.
Method:
If storing, put in a jar and cover with a thin layer of olive oil - keeps in the fridge for a week or two. Alternatively, spoon into ice-cube trays and freeze. Great for adding to just about anything for a flavour boost!
As with all plants growing wild, only take a few leaves from each plant and leave the bulbs in the ground to grow again next year.
Wild Garlic Pesto
Ingredients:- 100g wild garlic leaves
- 30g pine nuts (or almonds or walnuts)
- 35g grated parmesan
- 150ml extra virgin olive oil
- Salt and pepper to season
- Lemon juice (optional)
The above quantities are a guideline - use more or less depending on taste or what you have to hand.
Method:
- Wash the garlic leaves.
- Toast the pine nuts (if using) by dry-frying in a non-stick pan for a few minutes until golden brown.
- Put the garlic leaves, nuts, parmesan and most of the olive oil into a blender and pulse until just mixed. Try not to over-process.
- Add more olive oil for a runnier consistency.
- Add a pinch of salt and pepper to season and a squirt of lemon juice if wanted.
- Mix and serve warm tossed with pasta.
If storing, put in a jar and cover with a thin layer of olive oil - keeps in the fridge for a week or two. Alternatively, spoon into ice-cube trays and freeze. Great for adding to just about anything for a flavour boost!
As with all plants growing wild, only take a few leaves from each plant and leave the bulbs in the ground to grow again next year.
Wild garlic pesto
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