Wild garlic is a foraged product and grows in the wild - recently, we've seen it increase in popularity with some of the best chefs in London, so we thought you might be interested in cooking with it too.
It’s bang in season now (mid-May), and as it’s a short season, best to make the most of if while it tastes best. You can use it raw like you would a herb, chopped to give dishes a pungent garlic kick. If you blanch it (like spinach) the taste will be less powerful. Its also brilliant in butter, mayonnaise, pesto and it gives these products a really bright green colour, as well as the wonderful garlic taste. Here's our favourite recipe for a Wild Garlic Pesto - why not give it a go!
1 large bunch of wild garlic
60g pine nuts
150ml olive oil
Dash of Lemon Juice
Salt & pepper
Put all the ingredients together into a food processor except the olive oil. If you have a food processor blend everything for a minute or two and add slowly the olive oil until everything is blended. Easy peasy!
You can keep the wild garlic pesto for a week or two in the fridge. The layer of olive oil at the top will help keep it fresh longer. If you want to keep it even longer, we suggest you put it in the freezer in small containers and defrost a little at a time.