The oval shaped and strongly flavoured leaves of wild garlic (Alium ursinum) are one of the first wild foods of the year we can get out there to harvest. Usually found in moist, wooded shaded areas the leaves are easily identified by their typical and overpowering aroma (smells of garlic) and are sometimes referred to as Ramsons. This spring pesto is full of gutsy flavour and can be used with pasta, spread on crostini, served with crudités used in omelettes, swirled into soups and stews. Keep it in the fridge for up to 3 weeks – this recipe makes 5 x 200g jars, so any extra can easily be frozen in small containers so you can go wild with garlic throughout the year.
Rate this recipe:- Few mins picking time when out walking
- 10 -15 minutes
- 100g freshly picked wild garlic leaves
- 50g shallot, spring onions or leeks
- 50g shelled walnuts
- 200 ml olive oil, sunflower oil or rapeseed oil
- 50-60g mature hard cheese (Quick’s goats cheese , Parmesan or similar hard, mature cheese), finely grated
- ½ - 1 teaspoon sea salt
- ½ teaspoon sugar
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I have made copious amounts of this pesto this year and given as much of it away as gifts, truly delicious - thank you.
We have been meaning to capture this seasonal lovliness other than using it as spinach when it is around...(whuich is delicious...) so went off this morning with the family and picked 300grams worth. Ended up doing half the quantity with walnuts as per recipe and the other half with pine nuts, both with Parmesan. Both superb, probably the children will prefer the slightly sweeter option with the pinenuts. Have jarred about a third of each one and frozen the rest in a c ouple of small trays, removed them when nearly frozen, cut in to chunks, bagged and put back in freezer. Will break off a chunk when required. When Done River Cottage recipes.
40g Wild Garlic, 35g Shallots, 36g Walnuts, 100ml Rapeseed Oil, 30g Aged Parmesan (the stuff that has less taste but costs a weight in silver!) and 1/3 teaspoon salt and 1/2 of sugar. Makes for something I can only say is superb and makes magic X 10. Wild garlic is to be palyed with and loved - in the oven Lamb cutlets with WG 1 and bulb of G.
I made this with 25g roquefort and 25g of bavaian smoked cheese and with brazil nuts rather than walnuts. Superb and have just have to get my hands on more wild garlic.
I have just made this and wow what flavour! I tried this at the Spring day we went to and loved it, I didn't have any walnuts so used pine nuts instead and a very strong mature cheddar, lovely!