Wild Garlic Pesto

WildGarlicPestoComboThey say that June is the month for brides. Is that because the weather should be pleasant and safe for those all important photographs? I like to think it is the wedding month because the countryside is so white and blooming. Every hedgerow decked out in lacey finery, from cow parsley to chickweed, hawthorn to elderflower.

WildAndWhiteNot only are these goodies a delight to the eyes, they also asault the nostrils with their heavenly armomas, taking us from the mundane everyday worries into memories and imaginings. I remember elderflower fizz, bunches of chickweed picked by a pretty little girl many years ago on this same lane and the one that touches me most of all is the wild garlic.

Ramsons with their sparky white flower tops like fireworks in the woodland shade. Their scent is pungent and takes me back to my teenage years when I used to walk down a similar lane in another time. After school I would head for the local stables to muck out and groom the horses, getting there meant a long walk down the steep lane. At this time of year the lane was bursting with wild garlic and the smell was heady and strong. It made you hungry for the supper that was many hours away. The joy of those days, the pleasure of time spent with horses comes back to me when I see and smell wild garlic even now after all those years.

WildGarlicPestoSpoonWild Garlic (or ramsons) is easy to use and has a wonderful flavour, garlic but not as harsh as our usual bulb varieties. There is a tenderness to the taste but still the power and punch one would expect with that all important name.

I use it in lots of ways, but making a simple pesto is one that I do every year because I can store it in the freezer and enjoy the taste of spring up to three months later when the star like flowers are but a memory.

WildGarlicPestoPesto is so useful in the kitchen, a handy sauce in a jar but one you know is full of natural goodness. Glowingly green it adds not just flavour but a flash of country colour to any dish.

WildGarlicPestoOnPastaI love this wild garlic pesto on plain pasta, it tempts the taste buds just where you want it. Mix it through or scoop it on to a selected forkful of al dente bliss. Served with a simple pork chop and a squeeze of lemon juice and you have a supper dish that is both easy to create and a delight on the senses.

An everyday feast that takes just a few minutes to make but gives joy in each mouthful. Eat slowly and savour the moment.

WildGarlicPestoCombo2

Wild Garlic Pesto
 
Prep time
Total time
 
Author:
Recipe type: Larder Love
Ingredients
  • 50g/2oz Wild Garlic (Ramsons) leaves chopped
  • 50g/2oz Almonds chopped
  • 50g/2oz parmesan cheese grated
  • Juice and grated rind of half a lemon
  • 100ml/3½ fl oz olive oil
  • Salt & Pepper to taste
Instructions
  1. Whizz together all of the above ingredients in a food processor and scrape down the edges before the final whizz to make sure everything is well combined.
  2. Spoon into a sterilised jar and tap on the table to push out air bubbles before spooning on a little olive oil to cover and seal the pesto.
  3. Store covered in the fridge for up to 1 week or in the freezer (make sure there is at least 1cm headroom in jar for expansion) for up to 3 months.

WildGarlicWild garlic pesto, fabulous memories, a tasty treat. Sometimes food just makes me smile, it is so ‘in the moment’ we really don’t give it enough thought and appreciation.

Enjoy!

Karon x

 

Wild Garlic Pesto on Punk Domestics

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Comments

  1. Sam Taylor says

    I adore pesto, sometimes I think I love the smell of pesto more than the actual pesto, just gets up your nose in the most wonderful way. Will be making some myself this weekend with roasted garlic, will let you know how it turns outs. I loved the pics, can see you are working that new baby, they gave me a spring and happiness eye feast on cold Cape Town day xx

  2. Sue says

    What absolutely gorgeous photos Karon, that course has paid for itself already, they are a delight to the eyes :-)

    Totally co-incidentally I am about to make a batch of Basil Pesto any minute with a plant that has gone totally wild in it’s growth spurt, so I will be able to recreate the look of your pasta and pesto photo (minus the pork chop) later for my lunch.

  3. Karon Grieve says

    Thanks for your lovely comments Sam and Sue, I’m determined to improve on the photography side every day, does help to be able to eat the props!
    K x

  4. Paivi says

    Haven’t got any wild garlic growing up here near the Arctic Circle. But I still enjoyed your photos and reading about the memory lane with horses and garlic.

    Paivi x

  5. Patti S. says

    This looks absolutely delicious. Isn’t it funny how one simple thing can take us back in time? The thing that does it for me is when I use my Grandma’s recipe for meatballs. Every time they are cooking in the kitchen it takes me back to my Grandma’s house all those many years ago. Such a carefree, fun time. We used to live next door to her when I was young. It was so fun to go ov the anytime we wanted. I used to love to watch her make pies. She was such a good cook. Thanks for the memories, Karon!

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