Celebrate Spring by going foraging for pungent, vibrant wild garlic. The plant which has pretty white orchid-like flowers is very versatile and will add brilliant, intense, zingy flavour to your slow food organic recipes. Whiz up a batch of wild garlic pesto in minutes and store it in the fridge with a layer of organic olive oil to preserve it. You can stir the pesto through pasta, drizzle it on roasted vegetables, make pesto roast chicken, embellish steak and lamb for a burst of exciting and delicious tasty emerald goodness and add a layer to homemade sandwiches.
Ingredients
- 100g wild garlic
- 50g Parmesan grated
- 50g hazelnuts, skinned and toasted
- organic olive oil
- lemon juice, to taste
- salt and pepper
Method
Method
Prep time: 10 min
Step 1
Thoroughly wash your wild garlic and place in a food processor, blitz until fairly well broken up.
Step 2
Next add the Parmesan and process further, this will help to break down the garlic leaves.
Step 3
Finally add your hazelnuts. When the nuts are added you will want to have your olive oil to hand; turn the machine back on, and add olive oil to your desired consistency.
Step 4
Add pink Himalayan salt, pepper and organic lemon juice to taste. Enjoy.
Step 5
If you want to turning making pesto in a slow, slothful foodie meditation, you could swap the blender for a pestle and mortar.
Recipe adapted from Riverford Organic. To discover more about their organic box scheme with organic vegetables, meat, fish and pantry stables visit the website -
Tip
Save the beautiful white flowers to embellish salads or soup. Pick wild garlic away from busy roads and only take what you need.
Copyright Alison Jane Reid/ The Luminaries Magazine April 2024. All Rights Reserved. No Copying in Any Format Whatsoever.
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