It is Spring and around this time of year most people will be hunting down the carpets of bluebells for picturesque landscape photo opportunities. This is something that I love to do and knowing that my local woodland is a five minute walk from my house is even more satisfying. Do you however notice at this time of year that smell of garlic in the air every time the wind changes direction?
Wild garlic can be found very close to and in most cases amongst the bluebells and is a perfect free food. It loves shady areas and takes over the forest in Spring time so perfect for creating many wild garlic recipes.
Wild garlic can be used for a variety of different dishes and this year I decided to try for the first time a wild garlic pesto recipe. I really liked the description from the online recipe by Danny from Great British Chefs and it proved to be great. It only takes 5 minutes (10 mins including toasting the pine nuts) from start to finished product and is a great staple for the Spring months, mixing it into a wide variety of dishes from pasta to goats cheese pie.
- Wild garlic, 1 large bunch, washed
- Curly parsley, 1 small bunch, washed
- 60g of pine nuts, toasted
- 60g of parmesan
- 150ml of olive oil, (I mixed half extra virgin, half normal)
- 1 dash of lemon juice
- black pepper
Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended.
Overall going foraging for wild garlic is one of the easier springtime treats, plus it is a great introduction for someone wanting to start foraging for free foods and it is something that can include all of the family on your next springtime stroll. Be quick though as in a few weeks the bluebells and garlic will be gone!
Wild garlic can also be used in many other recipes which you can find a large variety on the Delicious magazine website