Wild garlic

Me and Hound set out to find some wild garlic and nettles this morning, but our trip was cut short by a rain shower. I had enough time to snatch two little plastic bags full of wild garlic leaves and flowers before starting our way back home. This is what I made.

Wild garlic pesto

100g wild garlic leaves with flowers
1dl extra virgin olive oil
50g pine nuts
50g parmesan
salt and pepper

Blanch the wild garlic leaves in boiling water for about 10 seconds, refresh in cold water and squeeze dry inside a kitchen towel. Put the wild garlic, olive oil and pine nuts into a food processor (if you like it strong you can also add a big clove of garlic) and blend. Mix in the parmesan and season. Keep in sterilised jars or spoon the mixture into ice cube moulds and freeze.
 
The pesto looks lovely and vibrant green (not resembling sick as in the picture, I apologise on behalf of my phone). I'm having some of the pesto today with some pasta and roasted veggies, and as there was only enough pesto to fill two small jars I'm hoping to make another trip this weekend so that I can make more and freeze some. There's nothing better than finding summery treasures in the freezer in the middle of winter.

I was tempted to try preserving some wild garlic bulbs using one of my marinated garlic recipes, but decided to steer clear of them as I found out they can give some people a stomach upset. I think the Jerusalem artichokes I planted earlier this year will provide enough excitement for now.