Also known as ramsons, wild garlic (Allium ursinum) is a bulbous perennial plant native to Europe in Asia. It grows in dense clumps on woodland floors, forming a carpet of white in spring when in flower.
Wild garlic is a versatile plant with many culinary uses from soups to salads and pesto. Its delicate garlic flavour isn’t as overpowering as true garlic.
Wild garlic pesto
- 100 grams wild garlic leaves
- 60 ml olive oil
- 1 clove garlic
- 50 grams pine nuts (toasted)
- salt and pepper to taste
- Toast the pine nuts in the oven until they're lightly browned
- Thoroughly wash wild garlic leaves under cold water and dry them well
- Peel and roughly chop the garlic clove
- Add the wild garlic leaves, parmesan, toasted pine nuts, and a pinch of salt and pepper to the blender
- With the blender running, slowly pour in the olive oil until the mixture becomes smooth
- Taste the pesto mixture and adjust the seasoning as needed
- Store in an airtight jar in the fridge for up to a week
- Lemon juice
- Vegan parmesan cheese
- Fresh or dried chilli
Julia is a writer and landscape consultant from Wollongong with a love of horticulture. She had been an avid gardener for over 30 years, collects rare variegated plants and is a home orchardist. Julia is passionate about learning and sharing her knowledge of plant propagation and plant toxicology. Whether it’s giving advice on landscape projects or sharing tips on growing, Julia enjoys helping people make their gardens flourish.