Although Spring has sprung, and summer is apparently upon us (hard to tell looking out the window) wild garlic is still in its abundance and those beautiful white bell like flowers having been
nodding to us from the roadside for a while now as we drive past busy, busy.
Wild garlic is best before it flowers but the mellow taste from the leaves is still delicious in this pesto.
So last week my 3 girls and I went out to get our dinner and instead of driving down to the shop we put on our welly boots and headed for the forrest. How primal foraging for our dinner! The girls loved filling our bag with the green leaves. We hurried home hungry with the fragrant garlic tantalising our tastebuds. And dinner was ready in 15 minutes … all happy and full, a great after school activity.
350g wholewheat spaghetti
100g rocket leaves (you could use all wild garlic but I like the pepperiness rocket adds to the pesto)
100g wild garlic leaves (you can use the flowers to garnish)
60g walnuts – lightly toasted in the oven for 5 minutes at 180 degrees
zest and juice of 1 lemon
80ml olive oil
40g parmesan plus more for serving
1. Cook the pasta in a large pan of boiling salted water for 10 minutes or until al dente.
2. While the pasta is cooking whizz in a blender the rocket, wild garlic, lemon juice, parmesan and walnuts then slowly drizzle in the oil while the motor is running, to emulsify. Add more or less oil
depending on consistency required. Season to taste.
3. Drain the pasta reserving 2tbsp of the cooking liquid. Toss back in the pot with the pesto, lemon zest and cooking liquid. Serve topped with the remaining parmesan and a scattering of the wild garlic flower.
Let us know in the comments below how you got on with your forage. Stay tuned for next week for some more foraging when we go in search of chickweed with another easy recipe.