I love wild garlic season. The smell permeates the air of woodland walks and I was lucky enough to discover it in abundance whilst taking a blue bell walk with my mum last weekend. Wild garlic, also known as Ramson, can usually be foraged between March and May, however this year, due to the later frosts it's still available now in the countryside.
Wild garlic is very versatile. It can be added to stir fry's and salads, it can infuse oil for drizzling, and my favorite, it make's a delicious pesto. As a wild uncultivated food, wild garlic is chock full of bioactive phytonutrients, minerals and vitamins that are known to be beneficial to health, and great for your gut!
Vegan Wild Garlic Pesto
- Large bunch of Wild Garlic leaves, washed thoroughly
- Toasted Pine nuts
- Good quality olive oil
- Sea salt
- Black Pepper
- Juice and grated rind of half a lemon
Toast the pine nuts in a frying pan until they get a golden hue and let them cool down. This is an important step, toasting the nuts can add a much nicer flavor, often removing any bitterness. Add all of the ingredients in the food processor and blitz until it has the typical pesto consistency. Transfer the wild garlic pesto to a sterilized glass jar. Top it off with olive oil to protect the pesto from spoiling. The pesto might keep for several weeks stored in the fridge. If you take some out always cover it again with olive oil.