I've just become aware of a bumper crop of Wild Garlic appearing in my local parks! Good stuff, indeed!
Adding to my previous Wild Garlic Soup recipe - made with Potatoes, Onions, Wild Garlic and Veg/Chicken stock and a spot of cream - I would recommend the following:
1. Wilting a good few chopped handfuls of the stuff in a pan on low heat. Rinse well beforehand and leave moisture on.
Once wilted it can be used like spinach and added to any pasta, curry, soups etc. for extraflavour and colour.
2. Tom's famous Welsh Pesto (Westo).
Ingredients:
Lots of Wild Garlic leaves, washed and roughly chopped, including stalks.
Some Dry Roasted Peanuts (100g or so).
Some hard cheese - good Cheddar, Caerphilly, Double Gloucester (about 100g) Grated.
Juice of a lemon.
Some Sunflower/Olive oil.
Sea Salt and Black Pepper.
Add Nuts, Cheese & Lemon juice to liquidise and blitz until roughly ground.
Add Wild Garlic and blitz very briefly.
Add enough Oil to make a rough paste.
Add Salt and Pepper - bear in mind that more is better so that the pesto should have an intense flavour.
Add to cooked pasta and serve immediately.
Enjoy!
Adding to my previous Wild Garlic Soup recipe - made with Potatoes, Onions, Wild Garlic and Veg/Chicken stock and a spot of cream - I would recommend the following:
1. Wilting a good few chopped handfuls of the stuff in a pan on low heat. Rinse well beforehand and leave moisture on.
Once wilted it can be used like spinach and added to any pasta, curry, soups etc. for extraflavour and colour.
2. Tom's famous Welsh Pesto (Westo).
Ingredients:
Lots of Wild Garlic leaves, washed and roughly chopped, including stalks.
Some Dry Roasted Peanuts (100g or so).
Some hard cheese - good Cheddar, Caerphilly, Double Gloucester (about 100g) Grated.
Juice of a lemon.
Some Sunflower/Olive oil.
Sea Salt and Black Pepper.
Add Nuts, Cheese & Lemon juice to liquidise and blitz until roughly ground.
Add Wild Garlic and blitz very briefly.
Add enough Oil to make a rough paste.
Add Salt and Pepper - bear in mind that more is better so that the pesto should have an intense flavour.
Add to cooked pasta and serve immediately.
Enjoy!
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