Wild Garlic Pesto
February 13th, 2008
I like making pesto with basil, but it’s not really in season at the moment, so I used some wild leaves I collected. I used mostly wild garlic (pictured), a few chives and a few sorrel leaves. I ground up a couple of handfuls of pine nuts, then added the leaves and some flax oil and blended. It had a strong flavour, delicious on a green salad of dandelion leaves and other wild greens.
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4 Comments Add your own
1. Jean | February 20th, 2008 at 9:39 am
This photograph is not the wild garlic which grows in shady places throughout Europe which has shorter broader leaves. This photo could mislead someone into trying out a plant with strap like leaves, many of which are poisonous.
2. rob | February 20th, 2008 at 10:07 am
Jean, there is more than one type of wild garlic. This one also grows in many places throughout Europe. Obviously you shouldn’t go picking wild food unless you know exactly what you are picking.
3. Teresa | June 29th, 2009 at 7:15 pm
I live near a forest and it is covered in wild garlic. The smells are very pungent and I was wondering if the seeds can be used for flavour or indeed can wild garlic be used. I presume the bulb in the same as cultivated garlic and below the strap-like leaves.
4. rob | June 29th, 2009 at 11:59 pm
Teresa, if the plant you have is this one here http://www.rawrob.com/2008/04/16/spring-flowers/ then you can eat the leaves, they are delicious. The bulb is a lot smaller than cultivated garlic but is also edible. I don’t know if the seeds are edible but I have eaten them and they are nice!
Rob
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