Welcome to another recipe using yummy foraged finds! Making sure they are very safe to eat, from a healthy, clean place is the first rule for foraging of course. But we loved finding this food from the wild and made a very large batch of wild garlic pesto. We have had numerous meals — adding it to homemade pizza and to pasta too. It is equally great on a toastie sandwich!
Wild garlic grows in little wooded areas — the smell alone tells you what is. But please look it up if you aren’t sure. And my children enjoyed snacking on the wild garlic on our walks.
Of course we brought home some lovely white flowers for decoration. And we made some pickled buds with a recipe Vanessa shared with me too! So many uses for one plant.
Wild Garlic Pesto :
Comments (1)
Tip from a country mouse – pick wild garlic leaves when they’re young, eg March for pesto, soups, salads… as with nettles, always better when young & fresh. By the time the flowers arrive the leaves are getting more bitter & less tasty. Flowers are lovely sprinkled around salads. X