Spring’s boldest, greenest gift — captured in a jar.
Since mid March, I have been weekly picking up wild garlic now and, it’s wonderful. Not only enjoying a walk in close by woodlands but seeing changes in wild garlic is interesting. Sweeter when the leaves are still very young, flavour increases as they get a bit more mature – like now. Almost blooming with white flowers too. You still have a chance to forage – for the next a couple of weeks, so get out there!
Wild Garlic Pesto
The Magic of Wild Garlic in Spring.
Wild garlic, also known as ramsons or bear’s garlic, carpets forest floors in spring with its vibrant green leaves and delicate white flowers. With a gentle garlicky aroma and a soft bite, it’s nature’s way of waking up our senses after winter — and a gift for foragers and food lovers alike.
Wild garlic is one of nature’s Springtime gem – a powerful detoxifier that supports your body’s seasonal reset. Packed with antioxidants – anti-inflammatory, natural antibacterial & antimicrobial properties. Wild garlic supports immune health, good for heart health, digestion ( as it is prebiotic ), and supports detoxification. It’s a Spring Tonic in edible form.
Wild Garlic Pesto Recipe ( with Cashews )
A smooth, flavourful pesto with a wild, green twist — ideal for spreading, stirring, and spooning over just about anything.
Ingredients for Wild Garlic Pesto:
- 150g wild garlic leaves ( washed & roughly chopped )
- 80g cashew nuts ( unsalted )
- 90g extra virgin olive oil
- Himalayan salt, to taste
- Freshly ground black pepper, to taste
- 1 big squeeze of lemon juice
Optional (but lovely): A spoonful of nutritional yeast or Parmesan for richness
Method:
Toast the cashews lightly in a dry pan until golden ( optional but adds depth ). Blend wild garlic, cashews, olive oil, lemon juicy until smooth — or keep it a little chunky if you like texture. Season with salt and pepper. Taste and adjust. Store in a clean jar, topped with a little extra olive oil to preserve it. Keeps in the fridge for about a week ( or freeze in ice cube trays! )
How to Use Wild Garlic Pesto:
- Swirled through pasta or gnocchi
- Dolloped on homemade pizzas ( below )
- Stirred into risottos or grain bowls
- Spread on warm sourdough ( as on the picture above ) or crackers
- As a vibrant green dip for roasted veg
- Tossed through new potatoes or spring greens
- Spooned over poached eggs or stirred into scrambled eggs
This pesto is a true spring kitchen staple — bold, nourishing, and endlessly versatile.
Enjoy this pungent and wild flavour of the Spring!
Even our 12 year old nephew, Louis enjoyed wild garlic pesto on pizza dough at the weekend! So great to see kids trying healthy and strong flavours… !
Check this out, home made pizza was delicious, even Ellis and Louis – our nephews have agreed!
Enjoy making it! All my green love!