Now is the time to go for a nice long walk in the woods, in search of wild garlic. They taste and smell heavenly and they won’t cost you a thing! Wild garlic are packed with vitamins and contain the active substances alliin and allicin, which are also found in garlic. Wild garlic also have the same good properties as garlic: anti-inflammatory, immune-boosting and blood pressure lowering. And they contain lots more vitamin C than lemons.
Wild garlic can be used in al kinds of dishes – as a substitute for regular garlic, but every spring we always make a big batch of Wild Garlic Pesto that we eat with pasta, spread it on salmon before it is grilled, as a dip for vegetable sticks, or use it as a sandwich spread.
Recipe
You will need:
Pesto:
• 6 handfuls of wild garlic leaves
• 60 g pine nuts
• 80 g of parmesan, coarsely grated
• Juice from 1 lemon
• 6 tablespoons olive oil
• Flake salt & freshly ground black pepper
Additional:
• Pasta of choice
• Parmesan cheese
• 1 Zucchini
• Roasted pine nuts
• Olive oil
How to:
Pesto
- Thoroughly wash your Wild Garlic leaves.
- Blitz all the ingredients in a food processor to your desired consistency.
- Season with salt and pepper.
Additional
- Boil the pasta al dente in plenty of water.
- Thinly slice the zucchini and roast in olive oil on a frying pan. Season with salt and pepper.
- Drain the paste, mix with Wild Garlic Pesto and roasted zucchini.
- Sprinkle with parmesan and pine nuts.
- Season with salt and pepper.
