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One thing that the kiddies and I really enjoy doing together is going on foraging adventures. As it’s Spring at the moment we decided to go on a hunt for some wild garlic with the intention of making a wild garlic pesto. On a recent dog walk we came across a load of wild garlic growing along the bank of a canal so we decided to head back there but this time armed with a bag for our goodies.
Incase you don’t know what wild garlic looks like take a look at the picture below, although you can normally smell it before you see it. You can find it in woodlands or by the side of country roads. You can use the whole of the plant including the leaf and stem.
If you are still unsure break one leaf off quite far down the stem and take a sniff, if it doesn’t smell very strongly of garlic it’s not. Still not sure? Leave it.
Wild Garlic Pesto
- 100 g Wild Garlic
- 75g Pine Nuts
- 56 ml Olive Oil
- 1/2 tsp Salt
The first thing we did was wash the leaves in cold water just to make sure there weren’t any bugs hiding in them.
Next we put the leaves, salt and the pine nuts in a blender.
I found that my big blender chopped the garlic really well but failed to chop the pine nuts so I switched to my smaller blender. This worked much better and I slowly added the olive oil.
Once it’s all chopped up you’re done. It’s that easy!
When I was happy with the consistency of the pesto we transferred the mixture into one of our canning jars.
You can eat the pesto as it is on bread, as a pasta sauce or as an accompaniment to your salad. I also reckon it would be nice on your burger at your next bbq. Beware though it has a kick to it and you will stink of garlic for the rest of the day.