I love spring! And nothing says spring just as much as the first batches of wild garlic! We always take time on a Sunday afternoon to roam the woods and gather wild garlic to make pesto – and once we’re at it, we always make quite a bit of pesto. It stays fresh for 3-4 weeks and if you haven’t eaten everything by then, you can always freeze the pesto in jars and defrost it when you feel like wild garlic again.
Ingredients (for 3-4 jars)
500g wild garlic, freshly picked and thoroughly washed
200g pine nuts
5-6 tablespoons of parmesan cheese (grated)
13-16 tablespoons of olive oil
Put the pine nuts into the food processor and pulse until a fine flour is obtained. If no food processor is available, grind the pine nuts with a rolling pin.
Finely chop the wild garlic – or put it with the olive oil into a food processor and pulse until the desired consistency is obtained. Mix wild garlic, oil, parmesan and ground pine nuts, season with salt – and enjoy!
Tip: Serve with pasta or any other dish you like or fill in glasses and maybe make somebody a present.
Tip 2: If the wild garlic is too spicy you can add a bit of fresh spinach to the mix.
While gathering wild garlic stay to the center of wild garlic fields and be sure to only gather wild garlic and not to pick lily of the valley as that is poisonous. You can find more information on this here.