Wild garlic and rocket pesto

Allium ursinum

Wild garlic (Allium ursinum), also known as ramsons, doesn’t need to be wild at all. It’s growing happily in a shady patch in our garden so we don’t have to venture very far to forage for it. However, being “wild”, it doesn’t need any work, other than harvesting–no planting, weeding or pruning, and no need to buy seeds, as being wild, it’s a perennial.

But the best thing is its subtle taste of garlic which includes a vibrant sharpness and a very definite pungency, and the fact that it comes up at a time when there’s not much else to harvest outside.

Just before lunch, I picked some extra handfuls to add to the stash that the kids had harvested earlier. As Ciara had also harvested rocket from the tunnel, we decided to combine the two and make wild garlic and rocket pesto. It’s very simple and quick, and the colour is a most beautiful green that promises the beginning of spring. In no time we were feasting on it, dining al fresco for the first time this year in glorious sunshine!

Here’s the recipe:

  • 100g wild garlic
  • 100g rocket
  • 150 g sunflower seeds
  • 50 g walnuts
  • Olive oil
  • Salt to taste

Roast the sunflower seeds and grind them with the walnuts.
Add the wild garlic and rocket, a very generous dash of olive oil, and the salt, and blend until sort of smooth (we use a hand blender, but you could use a food processor).
Will keep for a week in the fridge, or for months in the deep freeze.

Wild garlic pesto

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