Wild Garlic Pesto and Wild Green Garlic Bread!

Try these yummy wild garlic recipes, inspired by our foraging nature walk

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We recently went on a nature walk in the woods and I discovered a huge treasure trove of wild garlic.   It’s a milder version of the garlic bulbs we all use, you use the leaf part.   It’s pretty easy to spot,  or rather smell – it grows in large quantities and your nose tells you you’ve got the the right plant!  Split a leaf and give it a sniff,  there’s no mistaking the aroma!  Last year my friend made me some gorgeous pesto using it, so when I found this crop I gathered some up to give it a try myself.   I also decided to make garlic butter for garlic bread, a solid favourite in our house,  so I’m sharing these two recipes with you – the green colour you get is amazing!

Wild Garlic Pesto

Ingredients:

Wild Garlic Leaves (or basil and any other herbs you like if you can’t get any)

Olive Oil/ Rape Seed Oil

Pine Nuts or Uncooked unsalted peanuts (optional)

Salt and Pepper

Method:

  1. Wash the wild garlic leaves and remove any large stalks and roots.  Dry in a salad spinner or with a tea towel.
  2. Place the leaves in a food processor, 3/4 full.
  3. Pour in 50ml Olive oil to start and blitz for a minute to chop the leaves.
  4. If the mix looks like a paste, add more oil until it’s a bit looser.
  5. Add 50g nuts of your choice, if using, add more or less depending on the amount of leaves you have, you just need a few for crunch.  Blitz again to chop the nuts and mix together.
  6. Season to taste.
  7. Store in jars and use for pasta, as a salad topping, mix it in dips, on your veggies, or as a soup garnish.  If you have more than you need, share with friends!

Try these yummy recipes using wild garlic

Try these yummy recipes using wild garlic

Wild Garlic Green Garlic Bread

Ingredients:

Wild Garlic (or garlic bulbs if you can’t get any, but it won’t be green :()

Butter

Part baked baguette, bruschetta or ciabatta

Method:

  1. Blitz together the wild garlic leaves in the food processor (no more than 3/4 full) with enough butter to form a paste, roughly 100g.
  2. Cut the baguette into thick slices, but not all the way through.
  3. Spread the green butter in the slices using a palette knife.
  4. Bake as instructed and remove when golden brown.
Try these yummy recipes using wild garlic

Before going in the oven

Try these yummy recipes using wild garlic

It was super yummy with my pasta and pesto, just watch out for the green bits in your teeth, it’s definitely a married couples or family food treat, maybe not a first date recipe!

Why don’t you see if you can find any wild garlic growing locally and have a go at these recipes?  You can always substitute the wild garlic.  Pasta and pesto is now my new favourite quick and easy lunch, plus I can put it in a pot for lunch on the go.

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4 Comments

  • Reply Amber Temerity

    “A married couples treat”! Haha love it. Looks delicious!!

    April 2, 2016 at 5:56 pm
    • Reply Midwife and Life

      Thanks! I thought with garlic breath and green bits in the teeth, best not for a first date, can you imagine?!!

      April 2, 2016 at 7:53 pm
  • Reply Nicole

    Your recipe looks great, but just so its clear for your readers, what is pictured in your recipe is Ramps, or wild leeks, not wild garlic.

    April 7, 2016 at 10:51 pm
    • Reply Midwife and Life

      Well, we call it wild garlic here locally that’s all I know it as – that’s interesting, I’ll have to look it up!

      April 8, 2016 at 6:00 am

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