Wild Garlic Pesto
Wild garlic is finally in season. Growing wild across many parts of the UK it has a distinctive yet delicate garlic flavour that works fantastically in pasta dishes, salads and meat accompaniments. So what are you waiting for? Get foraging!
Wild garlic in German literally translates into “Bear’s Leeks”, something that never struck me as particularly odd as a child. Until sitting here in London and translating my aunt’s recipe, where the connection between bears, leeks and some green leaves suddenly appeared really strange. Bears I imagined majestically fishing for salmon in an icy stream and not munching away on some leaves like a rabbit! But the bear’s connection with wild garlic doesn’t end in German. In French it is known as “ail des ours” (bear’s garlic) and similarly in Italian (aglio orsino) and even Spanish (ajo de oso). All originating from the Latin name Allium ursinum which translates into bear’s garlic. Even in English it can be known as bear’s garlic, even though wild garlic is much more common. Do bears even eat wild garlic? Apparently the Eurasian brown bear is known to be extremely fond of the bulbs and digs them up, but I can’t lay claim to the fact of having encountered that particular sight!
Thankfully procuring wild garlic in London does not involve hand to hand combat with brown bears, wrestling over the last few stalks of the season. Obtaining wild garlic for me resembles a black ops operation. For the only place I have found wild garlic in London so far is on a little patch of a semi-public park outside my front door. Lovingly tended to by weekly gardeners, amongst a few trees lies a few square metres of lusciously green wild garlic. I sneak out at dusk or a rainy weekday morning. Hidden in my coat pocket, my right hand is clutching kitchen scissors while my left is holding an inconspicuous shopping bag. I dart underneath one of the large trees, with flitting eyes, franticallychecking that nobody is around. The coast is clear. Snip. One bunch. Two bunches. Three. I check – my quick foraging has made no discernible difference to the landscape. My heart is pounding. Any moment I expect one of the neighbours to turn up, asking me why I am vandalising the garden. I dart back inside. Operation complete.
Last year, I took my husband on operation wild garlic. His only comment to the whole manoeuvre was: “What is wrong with you? You look so shifty. Nobody’s here”. Good thing I didn’t become a spy.
Wild garlic tastes, well you guessed it, of garlic. Even though it also has a slight hint of onion in my opinion. Raw it can have a bit of a harsh flavour, but warmed through it mellows out, leaving you with a subtle, delicate garlicky flavour. It can be used instead of herbs in most dishes. Think wild garlic mayo, wild garlic gnocchi, filled ravioli, mashed potato…get creative! It is such a wonderful addition to the kitchen and the season is so short. Make the most of it while you can!
Note: Don’t confuse wild garlic with the super poisonous lily of the valley. The leaves look similar but the flowers are distinctly different. Wild garlic has a very distinct garlic smell. If in any doubt – don’t eat it. Apparently accidental poisoning is quite a common occurrence…
Recipe Originator:
My aunt and uncle Lisa and Mirco in Germany. Growing up wild garlic was a delicacy reserved for when we visited them at lake constance, insouthwest Germany. It would grow in large swathes in the forest, up and down the rolling hills. What we gathered would be fashioned into jars of pesto. Vivid green. Delicately garlicky. Such a rare and delicious treat. Devoured by everyone while laughing and chatting away, followed by hours of card games.
Do:
- Replace the wild garlic with basil if you have no wild garlic available or if you want a normal pest. Chuck in a couple of cloves of garlic for a similar flavour profile.
- Freeze pesto in portions. It freezes really well and is super quick to defrost for a great dinner.
- Make by hand if you don’t have a food processor. Simply chop all ingredients very finely and then combine with oil in a bowl.
Dont:
- Cook wild garlic for too long, it will destroy the delicate profile.
| Prep Time | 10 min |
| Servings |
people
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- 100 g wild garlic
- 50 g parmesan or pecorino
- 50 g pine nuts
- 100 ml extra virgin olive oil
- 500 g pasta of your choice
Ingredients
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- Toast the pine nuts and grate the cheese. Meanwhile bring a large pot of salted water to the boil.
- In a food processor, combine the wild garlic, cheese, pine nuts and blend until chopped. Add the oil in a steady stream and keep blending until combined. Season with salt and pepper. Set aside
- Cook your pasta until just al dente. Drain but reserve a small espresso cup amount of the cooking water.
- Return the pasta to the pan, add the cooking water and the pasta and toss sauce through. The pasta water will help bind the pesto to the pasta
- Enjoy!