Top 10 most delicious wild food foraging recipes - #5. Wild Garlic Pesto
Wild garlic has similar properties to the cultivated variety. It is effective in reducing high blood pressure and blood cholesterol levels. It has been suggested it may also have antiviral properties – keeping the common cold and other viruses at bay.
Wild garlic grows in wooded areas. It is best picked in late spring (April/May) before the flowers are fully out. That isn’t to say you cannot still pick the garlic later in the year.
Wild garlic is identifiable by it’s strong garlic smell!
- 2 bunches wild garlic leaves, washed
- 25g / 1oz Pine / mixed nuts (or sunflower seeds)
- Handful fresh basil (optional)
- 3 tablespoons Olive oil
- Place the garlic leaves, basil (optional) and nuts / seeds in a blender.
- Blitz (blend) the mixture then slowly add enough olive oil to blend smoothly as you go.
- TIP: Adding lemon juice will reduce the amount of oil needed
- Mix into pasta
- spread onto bruchetta
- dilute with vinegar/lemon juice and use as salad dressing
- mix in with boiled potatoes
- added interest in sandwiches
The leaves are good in soups, stews, sauces and with anything where you want a garlic flavour.
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