Recipe Page: Wild Garlic

Wild Garlic Pesto Pasta

Duration: 22 minutes

Deliciously nutty and hints of garlic.

Utensils

  • Pot for cooking pasta
  • Blender or food processor

Ingredients

  • 200g pasta of your choice
  • 100g wild garlic leaves, washed and roughly chopped
  • 50g pine nuts, toasted
  • 50g Parmesan cheese, grated
  • Juice of 1 lemon
  • 100ml extra virgin olive oil
  • Salt and pepper to taste
  • Additional Parmesan cheese for serving

Instructions

  1. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving some pasta water.
  2. In a blender or food processor, combine the wild garlic leaves, toasted pine nuts, grated Parmesan cheese, lemon juice, and extra virgin olive oil. Blend until smooth.
  3. Season the pesto with salt and pepper to taste.
  4. Toss the cooked pasta with the wild garlic pesto, adding a splash of reserved pasta water if needed to loosen the sauce.
  5. Serve the pasta hot, garnished with additional grated Parmesan cheese.

Wild Garlic and Potato Soup

Duration: 40 minutes

A rich and delicious soup.

Utensils

  • Large pot

Ingredients

  • 500g potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 100g wild garlic leaves, washed and roughly chopped
  • 1 liter vegetable broth
  • Salt and pepper to taste
  • Olive oil for cooking
  • Croutons and chopped wild garlic for garnish (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and cook until softened.
  2. Add diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth and bring to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
  4. Stir in the chopped wild garlic leaves and cook for an additional 2-3 minutes.
  5. Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
  6. Season the soup with salt and pepper to taste.
  7. Ladle the wild garlic and potato soup into bowls and garnish with croutons and chopped wild garlic, if desired.

Wild Garlic and White Bean Dip

Duration: 10 minutes

A super delicious dip.

Utensils

  • Blender or food processor

Ingredients

  • 200g cooked white beans (such as cannellini or Great Northern beans)
  • 50g wild garlic leaves, washed and roughly chopped
  • Juice of 1 lemon
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Water (as needed to adjust consistency)
  • Toasted pita bread or vegetable sticks for serving

Instructions

  1. In a blender or food processor, combine the cooked white beans, chopped wild garlic leaves, lemon juice, tahini, and extra virgin olive oil.
  2. Blend until smooth, adding water as needed to achieve the desired consistency.
  3. Season the dip with salt and pepper to taste, and blend again to combine.
  4. Transfer the wild garlic and white bean dip to a serving bowl.
  5. Serve with toasted pita bread or vegetable sticks for dipping.