I always know that Spring is here when i’m walking the dog in the forest and we stumble upon a carpet of luscious, green leaves. All of a sudden our nostrils are filled with the perfume of fragrant, musky garlic.I prefer to eat it fresh, but as it arrives in such abundance, I tend to freeze bunches of it. For best results, the leaves should be picked young , before they flower. It’s very easy to identify – mainly due to the garlicky fragrance which is released when when the ground gets warm in the sun, or when you rub the leaves between your fingers.It is found in dappled shade, woodland areas, often near water. In Yorkshire, I used to find a lot along the banks of the river Wharfe. Do be careful though. It could be mistaken for toxic plants such as Lily of The Valley if you are not familiar with it. Its flowers are small, white and star-like. I always blanch it as you never know if a passing fox has relieved himself on a leaf! Wild garlic is wonderful, simply tossed into pasta, in an omelette, a tart etc…
Below is a recipe I am very fond of which works well with walnuts or hazelnuts.I tend to throw everything into the pasta, but if you have the luxury of a blender, you could always mix the pesto in your appliance and add to the pasta afterwards. I do like the simple approach though!
Blanch a good handful of leaves for 3 minutes.
Drain and finely chop them.
Add to hot pasta and throw-in a handful of ground walnuts (or walnut powder if you have it).
Generously drizzle the pasta with some virgin walnut oil. Of course, i’m biased, having lots of oil to hand(we do ship to the UK and Europe, do contact us if you’re interested). You could, of course, substitute the walnut oil for a good virgin (cold-pressed) olive or sunflower oil.
Mix-in a handful of grated comté (or your favourite hard cheese).
Add a touch of cider vinegar and season well.