Spring in the UK unveils a delightful secret in its damp woodlands: wild garlic. You might smell its lovely garlicky aroma even before you spot the carpets of bright green leaves. Identifying it is key – look for those broad, lance-shaped leaves growing from the base, and give a leaf a gentle crush – that unmistakable garlic scent confirms your find. Later, delicate white flowers appear, also edible! We spent half a morning my daughters and I, to explore a local park without seeing any, but just around the corner, as I smelt it, there is was! What a feat for my eyes.
Foraging is easy, just remember to be mindful and take only a few leaves from each patch. Scissors are very useful and also try to pick the leaves away from paths.
And what better way to celebrate this seasonal bounty than by turning it into a vibrant pesto? Deriving from the Italian word ‘pestare’ to pestle, you can pretty much use any herb or vegetable in season. Wild garlic pesto offers a milder, fresher garlic flavour which is mellowed down by the creaminess of the toasted almonds, although other nuts can be used. Adding an aged Parmigiano, or other hard cheese, will give a pungent and slight peppery taste, that can lighter by using some freshly squeezed lemon juice.
The result? A bright green, garlicky pesto that’s perfect for pasta, spreading, or adding a springy twist to your meals.
Kitchen tools needed:
- Cole & Mason Barkway Chopping Board
- Knife
- Cole & Mason Ashden Mezzaluna
- Cole & Mason Dorchester Pestle & Mortar
Ingredients:
- 100 g of wild garlic – roughly chopped
- 100 ml of extra virgin olive oil
- 80 g toasted sliced almonds
- 60 g parmesan cheese
- Salt and pepper to taste
- Lemon juice
Method:
- Start by roughly chopping the wild garlic. If this is tender, no need to remove the stalks.
- To your mortar add the almonds and start breaking them down. Then the parmesan and wild garlic. Pestle into a paste, before adding the oil little at the time.
- Season with salt and pepper and lemon, to taste.
Tips:
Preparing for a lactose free guest? Parmesan and any other aged cheeses are naturally lactose free.
If preparing pesto for vegan diets, you could use a cheese alternative with added nutritional yeast.
Vegetarian? Be sure of checking that the rennet used when making the cheese is natural and suitable for vegetarians.
Store into a jar in the fridge and always ensure the pesto is kept under a layer of olive oil.
