Wild Garlic is an edible spring flowering plant that grows in woodlands and hedgerows of Ireland in March and April. I first came across this remarkable plant on a guided herb walk with Oonagh O’Dwyer of Wild Kitchen during the Burren Food Fayre a couple of years ago. I was amazed to see this bright green plant foraged from a hedgerow and blended with nuts and oil to create a tasty pesto.
This is my take on wild garlic pesto with a little help from a lovely book The Hedgerow Handbook by Adele Nozedar. There’s also a good recipe in Darina Allens’ Forgotten Skills of Cooking.
I gathered the wild garlic from a woodland near where I live and picked the dandelion leaves, mint and nettles from the back garden. The hazelnuts, oil and cheese are shop bought; the cheese is a mature white cheddar style. Measurements are by instinct.