Wild garlic is one of the joys of spring, with its fresh, mild flavor and vibrant green leaves—perfect for simple, seasonal cooking.
A few days ago, I met my new friend Aurora and her lovely dog, and she mentioned she was going to look for wild garlic. I told her how trendy it seems lately; everyone is talking about it! Curious, I joined her to learn how to recognize it. It turned into a lovely walk in nature, and a few days later she surprised me with a jar of pesto made from what we found. Such a thoughtful gift!
Wild garlic is so popular because it’s seasonal, easy to forage, and full of fresh flavor, perfectly matching today’s love for simple, homemade cooking. It’s ideal for pesto (see my Basil Peso / Pesto alla Genovese, but also works beautifully in butter, spreads, salads, soups, omelets, and savory bakes—Aurora even used it to cook fish in the oven.
Wild Garlic Pesto
- 50 g wild garlic leaves (washed, dried)
- 40 g nuts (pine nuts, walnuts, or almonds)
- 40 g grated cheese (Parmesan or similar)
- 80–100 ml olive oil
- Juice of ½ lemon
- Salt & pepper
Instructions:
- Add wild garlic, nuts, and cheese to a blender.
- Pulse while slowly adding olive oil until smooth.
- Add lemon juice, salt, and pepper to taste.
- Adjust texture with more oil if needed.
🫙 Storage Tips
- Fresh leaves: Keep in the fridge wrapped in a damp paper towel for up to 3–4 days.
- Pesto: Store in a jar in the fridge for up to 1 week, covered with olive oil to preserve freshness.
- Freezing: Chop leaves or freeze pesto in ice cube trays for easy use later.
⚠️ Important Tip & Note
When foraging, be careful: wild garlic can be confused with toxic plants like lily of the valley. Always check the smell—true wild garlic has a clear garlic scent when crushed. It is highly toxic for dogs!!!
A simple seasonal ingredient that brings fresh flavor and sometimes new friendships into your kitchen!
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