Wild Garlic Pesto & Ice Cubes!
Have you had your wild garlic fix this Spring? I certainly have! In fact, I wouldn’t mind some more! I can’t get enough of these lovely leaves. Here are a few simple ideas to extend the life of your leaves.
I have never been foraging for wild garlic, but I have done for walnuts, chestnuts and mushrooms in France. It’s quite exciting when you find things you can eat in the forests.
There is so many things you can make with it, pesto can last a few weeks in the fridge. My method was to just have a sharp knife and minced everything by hand.
Here is my recipe:
- Wild garlic leaves
- Pine nuts
- Olive oil
- Wobbly Bottom Farm Cheddar with Ale and Mustard
- Rose salt
I made some spaghetti, and added some slow roasted vine tomatoes. These tomatoes are delicious, they are with chilli and fennel from The Tomato Stall
I also made some wild garlic oil ice cubes! Great for adding to your cooking when you want that extra garlic-y goodness. You can do this with any fresh herb. It’s always a good idea to use the freezer if you have extra ingrediants. Rather then letting them go to waste, you can hit the pause button, prep them and pop them into the freezer. You will find you have a treasure trove of top notch foods stashed away and ready to be cooked up!
I hope you are enjoying Spring and all the foods that have become available. Asparagus, purple broccoli, even at they have a The Tomato Stall variety pack available now. You can follow me here for more:
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