It’s that time of year again. And the wild garlic is in abundance right now. I never get tired of foraging for this fragrant flower. With the sun shining and cutting through the trees, my mind was filling with inspiration for recipes to create. Would it be Dublin Bay prawns on the BBQ, risotto or a velvet omelette? Choices had to be made. But today it was all about preserving the garlic for use in the future in the form of a pesto. The season is short so it’s best to stock up and freeze the excess. When you walk up to a wild garlic patch the smell will get your attention immediately. This smell can get everywhere, so be sure to take care by using gloves, boots and a plastic bag that you can seal until you get home. I made a text book error. When I got home I grabbed my kit bag and rushed off to the gym for a swim. I forgot completely about my garlicky shoes and put them in my locker. You can imagine the stench when I finished my swim.
This flower very versatile. You can use it in any dish which calls for bulb garlic or onions. Please forage with care and be obedient to any private property signage. Go ahead and get creative with a recipe. Enjoy.
100g wild garlic leaves
60g roasted hazelnuts
200ml rapeseed oil
50g grated Parmesan
Maldon sea salt
Ground black pepper
Using a food processor firstly blitz the nuts. Now add in the wild garlic leaves and cheese and blitz together. Now add in the oil a bit at a time until you get the right consistency of a paste. Smooth or coarse? Which ever you prefer. Finally season with salt and pepper to taste. You can store your pesto in a sterilised jar and store in a cool dark cupboard.