Wild Garlic

Wild Garlic Soup

Chop up an onion, some potatoes, celery and blanched wild garlic, heat up a pan with butter or olive oil then lightly saute the vegetables for about ten minutes. After that, add some vegetable stock. Add a touch of cream and pour it into the blender. Whizz it up and pour into a serving bowl finished off with some wild garlic pesto.

Wild Garlic Pesto

Roughly chop a handful of washed wild garlic leaves, peel and crush a  garlic clove and blend in a food processor together with 100 ml olive oil and 50g of pine nuts or walnuts. Stop, push down any leaves, add 50g of parmesan, sea salt and black pepper to taste plus a tablespoon of lemon juice. Blend and serve or spoon into a clean jar and refrigerate until needed. add a little more oil if you prefer a thinner pesto.

Other suggested uses for wild garlic are: use to stuff a chicken for a delicious roast, add some lightly sauted leaves to scrambled eggs or omelettes, or add the leaves sparingly to salad.

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