Saturday, 4 May 2013


At this time of year, the distinct, sweet heady aroma of wild garlic (or 'Ramsoms') permeates the air along the lane leading to our house.  Found growing in abundance along grass verges, and in damp woodland,  with a growing season from April to June, it always heralds the start of the growing season to me, and signals that Spring is in full swing. With its delicate white flowers and tender is milder than you would expect.....and is a wonderful foraged ingredient for the kitchen.

The leaves are delicious steamed with spinach or other leafy vegetables........chopped in to creme fraiche or mayonnaise to make a gorgeous sauce for fish or chicken.......cut in to strips, it goes perfectly with a tomato salad.....or infused in olive oil it makes a wonderful oil for salad dressings or to cook with.

This weekend, I shall be making a wild garlic pesto.....which will make the most delicious 
pasta sauce....quick, easy and will keep for a week or two in the fridge.  


1 large bunch of wild garlic, washed
1 small bunch of curly parsley
60 grams pine nuts, toasted
60 grams parmesan cheese
150ml extra virgin olive oil
squeeze of lemon juice
salt and pepper


Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two, then slowly pour in the olive oil until blended.  

This pesto is also delicious stirred in to mashed potatoes, or mixed with yoghurt for a gorgeous fresh tasting crudite dip.

Bon app├ętit!

Wishing you all a very happy Saturday evening....

Sophia xx

1 comment:

  1. Such a beautiful plant and very tasty as well! Thank you for the recipe Sophia.

    Have a lovely new week!

    Madelief x