The uses for wild garlic are many and varied but my favourite has to be wild garlic pesto, (see the recipe below) mixed with mayonnaise on a chicken and avocado sandwich or for a classic yet simple pasta dish. This year however I have made wild garlic pesto and red pepper rolls and used the leaves for a wild garlic, bacon and thyme stuffing which is equally good with pork or chicken.
Wild garlic is easy to forage and is also readily available online from specialist food suppliers.
- 150g wild garlic leaves, washed and de-stalked
- 85g coarse grated Parmesan
- 100g toasted pine nuts
- Maldon salt and black pepper
- Lemon juice to taste
- Arbequina olive oil to consistency
Place the wild garlic, Parmesan and pine nuts in a blender and pulse until roughly blended. Pulse in enough olive oil to give a paste that still has texture and just runs off a spoon. Season with salt, pepper and lemon juice.
NOTE At the start of the wild garlic season the leaves are often stronger so you may need a reduced quantity.