This has to be hands-down one of my favourite wild food recipes. Why it is I couldn’t tell you, but if you like garlic you will love this! I originally heard the recipe when I was instructing for a Bushcraft company in Dorset and working with an amazing medicinal herbalist. Eternally grateful for this one Georgie! It goes well with so many dishes or just spread on toast.

The wild garlic in the British countryside is looking fat, lush and ready to forage at the moment. Also known as Ramsons, Allium ursinum (bear’s garlic) is widespread across Europe liking deciduous, moist, slightly acidic areas. The whole plant can be eaten and the early shoots make a great pickle.

When collecting make sure you ID the plant correctly. I have found poisonous plants such as Dog’s Mercury (which looks very similar) grow in amongst the garlic. If you are collecting the roots make sure you take the whole plant so as to have a way to ID which plant the roots have come from.


Wild Garlic and Pine Nut Pesto
Print Recipe
Prep Time
10 Minutes
Prep Time
10 Minutes
Wild Garlic and Pine Nut Pesto
Print Recipe
Prep Time
10 Minutes
Prep Time
10 Minutes
Ingredients
Instructions
  1. Wash or blanch the leaves in boiling water for about 10 seconds and immediately refresh in cold water.
  2. Place wild Garlic leaves, oil and Pine nuts into a food processor until a puree is created.
  3. Season with salt and peeper to taste
  4. At this stage you can either transfer straight into a glass jar or add 50g grated parmesan cheese and then place into a jar. I personally prefer it without the cheese but I know others love the combination of flavours.
  5. The pesto will freeze well for enjoyment after the Ramsons season is over.

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