Seasonal Recipe: Wild Garlic Pesto

Wild garlic, also known as ramsons, ramps, or bear leek (it’s ails des ours in French) thrives in semi-shaded, damp conditions such as woodlands, forests and riverbanks. You’ll know it by the powerful garlicky smell it gives off. If it doesn’t, it isn’t wild garlic, so don’t pick it.

Wild garlic, like leeks, onions and chives, belongs to the genus allium. The earlier in the spring, the better for wild garlic. In the late spring, the leaves are tougher and more bitter-tasting.

If you want to forage, please do so sustainably. Only pick for your own personal use and pick only as much as you will use. Not only should you leave some for your fellow foragers but, more importantly, for other species that depend on plants for survival.

Don’t pick too much from one area, and only ever pick the leaves and the flowers. Never uproot the entire plant.

The buds and flowers are edible too so don’t hesitate to use them to garnish dishes at this time of year.

Wash your wild garlic well before use. Try not to use leaves picked from patches too close to a busy road.

Wild garlic can be eaten raw or lightly cooked. Some like to blanch it quickly in boiling water, before refreshing it briefly.

Wild garlic can be frozen. Wash, dry and store in a plastic bag in the freezer so you can use it out of season.

One of the best ways of using it is in pesto which you can then serve with pasta, risotto, soup, or roast chicken, or use as a marinade. You can also use it to flavour your baking, in scones, bread and pastry.

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Method

1. Roughly chop the wild garlic and almonds. Place in a food processor (or a pestle and mortar) with the parmesan, salt, pepper, sugar, a pinch of lemon zest, ¼ tsp lemon juice.
2. Blend the ingredients gradually adding the oil until the desired consistency is reached. The pesto can be chunky or smooth and runny depending on the amount of blending and amount of oil used.
3. Season to taste with salt, pepper and lemon (zest and juice).
4. Pour into a clear jar or Tupperware topped with oil. Store in the fridge, used within three days.

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