Recipe - 3 Ways with Wild Garlic

It's wild garlic season! We love foraging in the woods by the River Uck for wild garlic every year, usually when the bluebells are out but they're late flowering this year, likely due to the late cold frosts and snow in April!


Thankfully the wild garlic (aka Ramsons) season is longer (March - June) so there's already an abundance of fresh pungent greens to be picked, the pretty white flowers yet to burst out of their buds which is when I believe it's best to pick tasty young green leaves. Make sure you pick them gently so you don't pull up the bulbs or they won't grow back next year, plus it's illegal to dig up the bulbs!


If you've never had it before, wild garlic is similar to normal garlic bulbs but milder and with a distinct grassy flavour. The raw leaves have a strong pungent smell, but taste delicate and sweet. It makes an amazing pesto with bite among other things. Here are some of my favourite easy recipes...



I thought I'd share a couple of my favourite, super easy recipes and some ideas of what you can do with this fabulous stuff!



Chimichurri Sauce

This one is GREAT with BBQs, dolloped on steak or drizzled over halloumi, on top of a baked potato or chicken... the possibilities are endless, I even mixed some into my salad.



Ingredients:

Large bunch of wild garlic, washed & drained

Small bunch parsley

Zest of 1 lemon

2-3 tbsp red wine vinegar

Approx. 5 tbsp extra virgin olive oil

1 small red onion, chopped

Juice of 1/2 lemon

Salt & pepper, to taste

Pickled jalapeños or chilli flakes (optional)



Method:

It couldn't be simpler, bung it all in a food processor and blitz until you get the desired consistency, adding more olive oil if you desire. Season to taste.



Wild Garlic Pesto

A favourite with the kids, great on spaghetti and super simple but packs a punch. My twins always ask for more!



Ingredients:

Large bunch of wild garlic, washed & drained

50g grated Parmesan cheese

50g toasted pine nuts

Zest of 1 lemon

Juice of 1-2 lemons

Approx. 8 tbsp extra virgin olive oil

Salt & pepper, to taste