There is a moment in the spring when the air in the woods changes – a fresh, pungent, and unmistakable scent of garlic begins to drift through the trees. This is the arrival of Wild Garlic.
Those who attended our Spring Equinox Yoga mini-retreat, knows how much I love wild herbs, and I wanted to bring that vibrant, grounding energy into the kitchen. Wild garlic is the perfect “beginner” forage; it’s easy to identify, incredibly nutritious, and has a much softer, “greener” flavour than traditional bulb garlic.
So, here, I am sharing my two favourite ways to use it: a versatile Wild Garlic Pesto and a crowd-pleasing Pesto & Parmesan Swirls. These are simple to make and look beautiful on a sharing platter.
Enjoy and have fun foraging !!!
The Ultimate Wild Garlic Pesto
A vibrant, emerald-green sauce that works perfectly in pasta, stirred into couscous, or as the base for our pastry swirls.
I usually cook by eye, taste, and consistency, so please feel free to use the measurements below as a guide and adjust them as you go. If you want more punch, add more garlic; if you want it creamier, add more cheese or nuts. Trust your palate!
Ingredients:
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100g Wild garlic leaves (washed and dried thoroughly)
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50g Walnuts/Brazil nuts (or pine nuts for a more traditional taste)
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50g Parmesan or a vegetarian hard cheese, roughly chopped, you can also use a vegan substitute
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100ml Extra virgin olive oil (or swap some oil for water)
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A squeeze of fresh lemon juice
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A pinch of sea salt and black pepper
Method:
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Toast the Nuts: Lightly toast your walnuts in a dry pan for 2–3 minutes until they smell nutty. Let them cool. (You can skip this step if you’re short on time, but it does add a lovely depth!)
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Pulse: Place the wild garlic leaves and cooled nuts into a food processor. Pulse until roughly chopped.
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Emulsify: Add the cheese and lemon juice. Pour in the olive oil until you reach a thick, spreadable consistency.
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For a lighter version, you can reduce the oil and add 1–2 tablespoons of cold water instead.
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Season: Taste and add salt, pepper, or a little more lemon as needed.
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Storage: Store in a jar with a thin layer of oil on top; it keeps perfectly in the fridge for up to a week. This pesto also freezes incredibly well, so you can save a taste of spring for later in the year!
Experimental Twist
The Nutrition Boost: Try swapping a few wild garlic leaves for fresh nettle leaves. They add a wonderful earthy flavour and a boost of iron.
Wild Garlic Pesto & Parmesan Swirls
These flaky bites are the ultimate snack and treat for yourself and your family and friends.
Ingredients:
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1 sheet Pre-rolled Puff Pastry
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4–5 tbsp of your Homemade Wild Garlic Pesto
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30g Parmesan, finely grated (plus extra for the top), optional
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1 Egg, beaten (for the glaze), optional
Method:
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Prepare: Preheat your oven to 200°C / Gas Mark 6. Line a baking tray with parchment paper.
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Spread: Unroll the puff pastry sheet. Spread your wild garlic pesto evenly across the surface, leaving a 1cm border at the top edge. I am usually quite generous here as I love a strong, vibrant taste! If you’re a fan of cheesy flavours, sprinkle over some extra grated Parmesan now.
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Roll: Starting from the long edge closest to you, roll the pastry up tightly into a log.
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Slice: Using a sharp knife, cut the log into 2cm thick rounds. You should get about 12–15 swirls.
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Glaze: Place the swirls flat on your baking tray. Brush the pastry edges with a little beaten egg and sprinkle a final pinch of Parmesan over the tops. (This step is optional, but it gives a golden finish!)
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Bake: Bake for 15–18 minutes until puffed up and a deep golden brown. Sometimes I turn them over halfway through if they aren’t baking evenly, but this isn’t strictly necessary.
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Serve: Allow them to cool for 5 minutes—this is when they truly crisp up! Serve warm or at room temperature.
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Store: If you have any left over, which I doubt :-), store them in an airtight container to keep them fresh.
- If you find the pesto is a bit oily, just dab the surface slightly before rolling so the swirls keep their shape in the oven!
