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Wild Garlic Pesto
Wild garlic grows wild in woodland areas - best harvested in April and May before the flowers are fully out, but still good then. Easily identifiable by their strong garlic scent! The leaves are good in soups, stews, sauces, anywhere you want a garlic flavour. The flowers are also good to add to cooking or fry into fritters.
For the pesto: gather a couple of bunches of wild garlic leaves, wash, place in blender with small bag of nuts or seeds such as pinenuts, brazils, cashews, pumpkin or sunflower seeds, gradually adding enough olive oil to blend smoothly as you go. Once blended, mix into pasta. Pictured served with salad and some sesame seeds stirred in.
variants:
you can use traditional basil or other herbs instead of or as well as wild garlic
adding lemon juice lessens the amount of oil needed
other nice inclusions are nettles (yes really) and black pepper
pesto is also nice mixed into boiled potatoes, in sandwiches, or diluted with vinegar/lemon juice and made into a salad dressing
other wild food recipes on site: nettle soup, creamy carrot and wild garlic soup and dandelion fritters
 
Many other wild garlic and wild food recipes are to be found on the tasty herbalist blog
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A
great guide to Britain's wild foods - goji berries may cost a bit but many superfoods are all around us for the taking!
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Steve Brill's book of over 500 recipes using wild
foods.
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