It is that time of the year again when everything looks so fresh and light. Trees are covered in delicate green leaves, the parks are sporting a fresh growth of grass and even the earliest morning walks are perked up by everything being in full bloom. This is the perfect season for foraging the first wild foods of the year and wild garlic is one of them. If you are lucky or live in a rural area you can even see them being sold in bunches at the stores or markets. It can be eaten raw or added to a wide range of dishes. The easiest and quickest way to get a taste of this delicious green is turning it into a wild garlic pesto.
Despite being able to buy it I pick my own wild garlic because it is the only way to guarantee that it is totally fresh and you will know where it was picked. Apart from that it is a very satisfying feeling to dig into a plate of spaghetti covered in delicious wild garlic pesto when you know you picked the greens yourself. It is easy to find and even easier to pick. Just make sure you follow a guide like the one I wrote here or take someone with you who is experienced with foraging.
Wild Garlic Pesto
- 100 g wild garlic chopped, very tightly packed if measured in cups
- 40 g sunflower seeds
- 20 g parsley chopped
- 4 tablespoon olive oil
- 1 tablespoon nutritional yeast
- ½ teaspoon black pepper ground
- ½ teaspoon salt
- Combine all ingredients in a food processor, turn it on and let it run for about 30 seconds on max speed. Depending on your food processor you might have to scrape the pesto down and pulse it a few more times but you don't want to overdo it since this is a pesto and not a mousse.
- Serve immediately or seal in an airtight jar and store in the fridge.