06/04/2026
🍃🍃🍃 Wid Garlic!! 🍃🍃🍃 We have been foraging for wild garlic this weekend. Wild Garlic is a versatile and incredibly flavourful ingredient, and there are manty creative ways to add wild garlic to your food: cook a wild garlic risotto, or for a savoury snack bake a batch of cheese and wild garlic scones! You can eat every part of the wild garlic plant, so even the flowers can be used for an additional flourish to garnish a dish.
A simple recipe for using your freshly foraged wild garlic is to create a pesto. If kept in a sealed container in the fridge, your pesto can last between one to two weeks.
All you need for a perfect wild garlic pesto is:
100g–150g wild garlic leaves
Olive oil or rapeseed oil
50g nuts such as pine or hazelnut
50g of pecorino or Parmesan cheese*, grated
A dash of lemon juice, plus salt and pepper for seasoning
Some people will also add a garlic clove, for an even stronger flavour.
*You can substitute with a vegan cheese to make this recipe vegan-friendly.
Recipe
Wash and chop the wild garlic leaves
Using either a food processor or a mortar and pestle, blitz/grind the wild garlic leaves, grated cheese and nuts to a rough paste. Slowly add the oil and the lemon juice, continuing to gently blitz until the pesto is smooth and at your preferred thickness.
Taste and season with the salt and pepper. You may wish to add additional oil if you prefer a thinner pesto.
Store in a jar in the fridge. Drizzle the top of the pesto with an extra layer of oil to keep it fresh.
Enjoy! 🤗
