Take a walk in the countryside and you might wonder what the strong smell of garlic is! The luscious new leaves of this seasons wild garlic have started to push through and it can be found on many a country lane and footpath. At Llys Meddyg, we can’t get enough of it. Here are some suggestions of how to prepare it for cooking.
Wild garlic pesto
In a blender blitz together:
1 large bunch wild garlic leaves, washed
1 small bunch curly parsley
60g pine nuts
Slowly pour in 150g extra virgin olive oil until blended then add a squeeze of lemon juice and salt and pepper to taste.
Serve with pasta, as a dip for bread or as an accompaniment to soup.
Nettle and wild garlic soup
Melt a knob of butter in a heavy bottomed saucepan then add:
2 onions, finely sliced,
2 stalks celery, finally sliced
when the onion and celery have softened add:
3 potatoes, diced
1 bay leaf
2 litres of water made up as a stock
Simmer for approximately 15-20 minutes (until potatoes are cooked) then add 1 large carrier bag of nettles, leaves picked and washed and another 1 large carrier bag full of wild garlic leaves, washed. These will wilt and when soft (about another 5 minutes of simmering) blend until smooth. Add grated nutmeg, salt and pepper to taste.