Spring is the right time to pick wild garlic: it’s important to respect this foraging plant and not uproot it, so it can produce new leaves year after year.
A quick word on food safety: always check with a foraging guide before picking wild garlic as poisonous lookalikes exist.
50 gr wild garlic
50 gr pine nuts
1 tablespoon olive oil
1 pinch salt
Wash and dry the wild garlic, then blitz in a blender with the pine nuts, oil and salt.
Recipes with Wild Garlic Pesto:
Risotto with wild garlic pesto