It’s been so mild of late that wild garlic is ripe for picking with lush clumps of these gorgeous wild edible greens already reaching the tops of our wellies! Use whichever form of Wild Garlic you have in your garden or hedgerows locally now – either Ramsons (Allium ursinum) or like us Three Cornered Leek (Allium triquetrum) – pictured here which does tend to emerge a month or two earlier. Both have delicious leaves that pack a garlicy punch. This recipe is totally plant-based so vegan too. Use this wild garlic pesto to fill sandwiches, swirl over the top a bowl of soup, stir through pasta or enjoy as a dip.
WHAT YOU’LL NEED..
(Quantities approx, adjust to your taste)
- Cashew nuts – roughly a third.
- Three Cornered Leek or Ramsons – roughly a third.
- Nutritional yeast flakes – roughly a third.
- Water – start with a good glug, then add more – see below.
- Good pinch of Salt & Pepper to taste.
WHAT TO DO WITH IT ALL..
- Add everything except the seasoning to a blender & blitz until smooth. Add more water if your machine is struggling, means your mix is probably too dry!
- Taste, then add salt & pepper, blitz & taste again. Adjust adding more wild garlic, nuts, nutritional yeast & seasoning until you’re happy with the flavour.
- Finally think about what you want to use your pesto for – if a dip or a sandwich spread, keep the consistency thick. If you’d like to use it as a sauce to stir through pasta (is amazing in a pasta bake!) then add more water & blend again until smooth.
- Wild garlic pesto is best used immediately but can be stored in jars in the fridge for a day or two (add a little layer of oil to the top of the pesto in your jar to keep fresh) or freeze in ice cubes trays for mini pesto portions for popping out into sauces or defrosting quickly as a spread.
Make sure you’re 100% sure of your plant ID before harvesting any wild plants & make sure to leave most for all the other species that enjoy eating wild garlic too
Want to make more with your wild garlic? Why not have a go at these wild garlic flatbreads, great with warming curries!