Foraging for Wild Garlic
I love foraging so much, maybe it’s the excitement of the hunt or that finding something from the land instead of the supermarket is much more rewarding. This year was my first time foraging for Wild Garlic but I got caught up in the excitement and didn’t have a plan of how to use it once I got home. I managed to keep my haul fresh by popping it in a vase in the garden and it kept well for a few days but I hated seeing it sat there with only a pesto recipe flying round my head. So I panicked and whipped up a batch of pesto.
I spent the following few days thinking of ways to use it with few ideas coming to mind; Pesto Pasta and New Potatoes tossed in a spoonful of pesto with a chopped chilli. Then I came up with my take on a Welsh Rarebit, it’s like the ultimate cheesy garlic bread! Thick sliced fresh white bread with an oozy cheesy topping flecked with the green of the pesto.
Storing Wild Garlic
It was so tasty but I was still left with some to use. Not wanting to eat pesto for days on end, lets face it all that oil isn’t that good for you, I took to Pinterest for inspiration. I found lots more recipes and one top hack for storing extra pesto… Freeze it!
Grab yourself an ice cube tray and split the leftovers until you have nothing left. Place in the freezer and once frozen, pop out and place in a freezable container. The cubes of pesto can be added straight into pasta sauces or onto new potatoes… Solution found! They can even be defrosted to make more Wild Rarebit *drools*. Find the recipes below and let me know if you give these a try!
Wild Garlic Pesto
|A Large Bunch||Wild Garlic Leaves|
- Place the wild garlic leaves, oil and pine nuts in a food processor.
- Whizz until smooth then tip into a container and add the parmesan and lemon zest.
- If the mix is too thick, loosen with 1tbsp of water.
|1||White Bloomer, cut thickly into 5 slices|
|60g||Mature Cheddar Cheese, grated|
|50ml||Low Fat Crème Fresh|
|2tbsp||Wild Garlic Pesto|
|Handful||Chives and Wild Garlic Flowers to garnish|
- Place the slices of bread onto a tray and toast one side until golden brown.
- Meanwhile, in a bowl, mix the cheese, crème fresh and pesto into a paste
- Once toasted, flip the slices of bread and top with a layer of the pesto cheese mix. This mix will spread so be careful near the edges
- Place back until the grill until bubbling and slightly browned.