Oooh what a beautiful day it’s been today! Spring is in the air and the perfect time to start foraging in nature’s pantry. I went for a walk this afternoon and collected some wild garlic from a wood near me.
For those of you who haven’t sampled the delights of wild garlic this is what it looks like:
it’s mostly found it woodland areas like this one – yes that carpet is all wild garlic
..and it smells very much like garlic. Pick leaves from a few different plants so you don’t strip whole plants and then bring them home and make – wild garlic pesto!
I love the bright shade of green wild garlic produces – that’s chlorophyll and all the goodies in the leaves. This is such an easy recipe to make and it’s free!
A big bunch of wild garlic
A few glugs of olive oil (you do need quite a bit and may need to add more for consistancy
A tablespoon of nutritional yeast (vegan) or parmesan
2 table spoons of nuts of your choice – I use whatever I’ve got at the time walnuts, cashews I’ve also used ground almonds in the past)
A squirt of lemon
A dash of water
Salt and pepper to taste
You literally just whizz it all up in a food processor or a hand blender
Serve with your favourite crackers or oatcakes, or add a blob to chilis, soups or salads
A delicious, zesty springtime delight, full of nutrients and free – what could be better?!