When a friend from the office gifted us a bunch of freshly-foraged wild garlic, we were pretty excited to have this amazing ingredient to make our humble dinner shine. All we were going for was a humble plate of pasta, but with this wonderful herb, we were determined to add the kind of twist that makes a mid-week meal more exciting. We found a great recipe from the Great British Chefs website that took us no time to make. Simple ingredients: a bunch of wild garlic, parsley (we used flat-leaf), pine nuts, parmesan cheese, a dash of lemon and salt and of course, the yellow gold that brings it all together – our Urbangrains Extra Virgin Olive Oil.
Organic Extra Virgin Olive Oil PGI Lakonia
Wild garlic is in season now, and let me tell you, when you have a seasonal ingredient it just adds something extra to your food. A relative of chives and spring onions, it is also known as ramson. The pointed, delicate leaves can be eaten raw or cooked. In a pesto, it does end up being the dominant flavour, which is what we were looking for anyway. Here’s the recipe below. If you’re lucky enough to land with a bunch of wild garlic this season, keep some aside for a pesto. If you refrigerate it and preserve it with enough oil you will have something you can enjoy for a few weeks.
http://www.greatbritishchefs.com/recipes/wild-garlic-pesto-recipe
And if you’re looking to forage it yourself, this article has some things you should look out for: http://www.deliciousmagazine.co.uk/how-to-find-wild-garlic/