Wild Garlic Recipes

Wild Garlic Pesto

Ingredients:
200 g     Wild garlic (leaves 300-350 depending on size)
50 g       Pine nuts
50 g       Sunflower seeds
50 g       Pumpkin seeds
500 ml   Organic canola seed oil or a mildly flavoured extra virgin olive oil
100 g     Fresh parmesan or pecorino cheese very finely grated (if possible use a Microplane)
3            Garlic cloves
Freshly ground black pepper
Ground Sea salt,

Method:

1. Roast the nuts and seeds in a moderate oven until golden, than leave to cool completely. 
2. In the mean time wash the wild garlic leaves thoroughly and place in a salad spinner to remove as much water as possible. 
3. Now coarsely chop the leaves and the garlic cloves. 
4. Mix all the ingredients from stage 1 and 2 in a food processor or with a hand blender while adding the oil. 
5. Add the grated cheese and incorporate.
6. Adjust the seasoning with salt and pepper to your liking. 
7. Stored in dark preserving jars and kept in a refrigerator the pesto should last for one month.

Wild Garlic Soup

Ingredients:
1 small onion, peeled and diced
20 g butter
2 large potatoes, peeled and diced
750 ml chicken stock 

100 ml dry white wine
200ml cream
150 g crème fraîche
200 g wild garlic, finely chopped
100g parsley, finely chopped
salt
freshly ground black pepper
sugar


Method:

1. In a saucepan, melt the butter, add the diced onion and potatoes and sauté over a low heat for 2 minutes. 
2. Increase the heat, pour in the stock and the wine bringing everything to a light simmer. Continue on a low heat for 15 minutes or until the potatoes are done. 
3. Stir in the cream, crème fraîche, wild garlic and the parsley and purée the soup with a hand blender. Season to taste with salt, pepper and a pinch of sugar
4. Serve in warm soup bowls and garnished with croutons and/or crispy bacon lardons.