Recipe details
Ingredients
- 50g wild garlic leaves, washed amd roughly chopped
- 30g toasted chopped nuts (I used hazelnuts today but pine nuts are also really good)
- 30g grated Parmesan
- 80ml good quality olive oil
- Sea salt
- Cracked black pepper
Instructions
- Simply add everything except the olive oil to a blender or food processor. Start to blend and add the olive oil slowly as you do so.
- I like quite a textured pesto, but blend to whatever consistency is right for you.
- Pour into an air tight jar and top up with olive oil so no pesto is uncovered. This way you can keep it fresh in the fridge for weeks.
- So far I have added mine to a sourdough loaf, and topped pizza with it. It’s also great in pasta, pastry tarts and even toasties! What will you enjoy yours with?
Where can you find Wild Garlic?
Wild garlic, also known as ramsons or ramps, is a wild plant that grows in various regions, particularly in temperate climates. It thrives in moist, shady areas such as woodland floors, riverbanks, and damp meadows. Places such as woodland, riverbanks and streams, coastal areas, hedgerows and damp meadows are all good places to search.
How long does Wild Garlic stay fresh?
Wild Garlic has a relatively short shelf life and I find if stored correctly, you can keep it fresh for 3-5 days. Keeping it in the fridge will help slow down deterioration. Place it in a plastic bag or wrap it loosely in a damp paper towel to help maintain moisture levels. Wild garlic prefers a slightly moist environment so if you are storing it in a plastic bag, add a damp paper towel to help retain moisture without causing the leaves to become soggy.
When is Wild Garlic in season?
In the UK Wild Garlic usually starts emerging around late February - early March, and can linger around until as late as April-May time.
