“This is a very simple recipe, providing you are in the right season for foraging wild garlic.”
It’s another wet morning here in Belfast. We’re in the middle of May, yet it feels like Autumn. It’s cold and wet, we’ve even had hail showers! My spring garden blooms will not like this.
As usual my morning starts with a dog walk. So in between showers, I throw Rudy (my 6 year old Golden Retriever) into the back of the car and head off to a forest trail.
I’m fortunate enough to live near a forest park with an abundance of free to forage food; hazel nuts, berries, mushrooms, even bamboo shoots! Over the last month the wild garlic along the woodland paths has been plentiful. This morning it is particularly pungent as the spring sun shines onto the lush wet forest. The forest is alive!
Wild garlic (or Ramsons) usually come into season in Ireland around the middle of April. It can be found clustered in woodland areas, by streams or river banks. It can be identified by its long, wide leaves and when in full bloom, pretty white star-like flowers. You will probably smell wild garlic before your find it!
Today, the wild garlic has flowered which means its season is almost over. Fortunately for me, I’m a regular on this trail. Over the past few weeks I’ve been foraging the odd leaf or two, adding it to roast vegetables, making filled parcels with it, and adding it to the occasional salad.
When foraging for wild garlic the golden rule of thirds applies; only take on third of the plant, leaving two thirds. There’s no need to be greedy, there is plenty in the forest to share.
Whilst Rudy is chomping on a nice big stick, I set about gathering a nice big handful of the lovely lush leaves.
Delicious Wild Garlic Pesto
Ingredients:
50g wild garlic leaves, washed
25g of pine nuts. Or whatever nut your prefer, cashews and hazelnuts work well.
200ml olive oil.
40g Parmesan cheese
A squeeze of lemon juice (optional)
Black pepper and sea salt to season.
Method:
Place all the ingredients (minus the olive oil) into a food processor and blitz until smooth. Then slowly add the oil, little by little until if you get the preferred consistency.
Season with sea salt and ground black pepper and taste. Transfer to sterilised jars and top with an extra drizzle of oil to create a seal. The jars will keep in the fridge for at least one to two weeks.
Wild garlic pesto is delicious with fresh pasta, swirled through soups and stews, or served as a condiment to baked potatoes. It also works really well with lamb and chicken. You could also try using it as a salad dressing or adding a few dabs into your favourite panini.
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