I’m loving the longer days, it gives a chance to get out in the hills more. The wild garlic is back and ready for picking. If picking in the wild it’s best to take just a couple of leaves from each plant. Although the flower heads are edible I like to leave these on the plant. I’ve been making my favourite pesto again.
Wild Garlic and Walnut Pesto
- 100g wild garlic chopped
- 75g walnuts
- 150 – 200ml extra virgin rapessed oil
- salt and pepper
Place in processor with the nuts and blend together. Add the oil and blend again.
Season with salt and pepper.
Wild garlic also makes a lovely addition to a salad and I add leaves to my tofu flan. I plan to use some in my soda bread see last blog post for the recipe. This will naturally be served with wild garlic soup.
Wild Garlic and Potato Soup
- 1 onion chopped
- garlic clove crushed
- handful of wild garlic, chopped (approx 25g)
- 100g potatoes peeled and chopped
- 1 tsp bouillon powder
- ¼ tsp nutmeg freshly ground
- ½ litre water (approx)
Sauté the onion and garlic in a saucepan until soft. Add the potatoes and bouillon powder, cover with water and bring to the boil.
Reduce heat, and simmer for 20 minutes until the potatoes are cooked. Add more liquid if needed. Add the chopped wild garlic and ground nutmeg and cook for two minutes.
Cool slightly, and blend soup using a blender. Reheat to serve. Add a swirl of soya cream to each dish.
