The weather this weekend has been spectacular. Sun shining and birds singing and a lovely puff of breeze. It’s what Nick Cave referred to once as ‘the dirty end of winter’, but the snow doesn’t seem to think so – it snowed for a week in mid-January and since then it’s been getting a little more like spring every week. Last week I saw the first wildflowers of the season!
Something else that happens at the start of the spring is that the wild garlic (in German: Bärlauch, pronounced bear-lock) starts to grow in the forest, which means when I go for a run through there I come home ravenous because it smells so good. So today I finally went and collected some. I got a few good handfuls and brought them home.
After a good rinse, I dried the leaves and used my stick blender to mush them up. I then got some cashews for the mix but decided to crush them a bit before using the stick blender on them. Like so:
So I poured about three quarters of these in and blended them well, then poured the rest in and added a bit of lemon juice and a good bit of olive oil, blended a little more (not too much, I like a little bit of crunchy cashews in my pesto), added salt and pepper, and that’s it!
This stuff is a bit hot when raw, so cooked is probably best unless you like the taste of raw garlic. Mix it through cooked pasta with some grated parmesan, or however you like your pesto.
So to summarise, here’s the recipe:
2-3 good handfuls wild garlic leaves
about 1/4 cup olive oil
juice of 1/2 a lemon
salt and pepper, to taste.
Blend and eat!
The great thing about wild garlic leaves is that they taste like yummy garlicky goodness but don’t leave you with garlic breath!
Hope you had a great weekend,