Monday 10th of May 2021

Wild Garlic Recipes

Wild garlic is one of my favourite things to forage and cook with and it grows from spring until the end of summer, writes Odette Insoll.

You can eat the leaves and flowers raw or cooked. It has a milder taste than bulb garlic and you can even freeze it for the rest of the year. These quick easy recipes are full of nutrition and taste divine and are perfect to pick while out for an afternoon walk.

Wild Garlic Pesto – Makes 3 medium size jars


300g Wild garlic

100g hazelnuts (Skinless and chopped)

100g hard cheese

125ml olive oil

Salt and pepper to taste


1.Wash the wild garlic and leave to drain well or use a salad spinner to get rid of any excess water, pulse this in a food processor.

2. Prepare your jars by sterilising them ready for filling, leave to cool while you make the pesto.

3. Once ruffly chopped add your hazelnuts and pulse together.

4. Then finely grate the cheese and add it and the oil to the processor and pulse together, add salt and pepper to taste.

5. Using a spoon fill up your jars gentle tapping them on the work surface as you fill to help knock out any air bubbles once filled and a small amount of olive oil to just cover the top to seal it before you put your lid on.

This pesto will keep up to two weeks in the fridge. If you don’t have hazelnuts or aren’t a fan you can use any nut, it will change the flavour but why not have a play and see what you like best. I also some times like to and chilly flakes to add some heat!

Wild Garlic and Nettle Soup

Makes 6 small portions or 4 large. Be careful picking nettles as they sting. Pick just the top of the nettle, the young fresh part of the plant as the lower part can be tough and stringy.


200g young tops of nettles

200g wild garlic leaves

400g potato

150g celery

1 vegetable stock cube

Pepper and salt to taste





1.Wash the nettles and garlic thoroughly before cooking with them. I do this in a washing up bowl with tongs so not to get stung and then spin them dry using a salad spinner.

2. Add a splash of oil in a large pan and sauté the diced celery and potato for around 10min stirring regularly to avoid them sticking

3. Add the washed nettles and garlic and allow to wilt down you may need to add a splash of water again to stop any of it sticking.

4. Once wilted add your salt and pepper, stock cube and 1.5 litres of boiling water

 5. Leave to cook on a medium heat for 20-30 min (until the potato’s are nice and soft)

6. Allow to cool slightly then blend, you can use a hand held blender or transfer to a food processor.

If you enjoyed the Hot Cross Scone recipe from last month why not try swapping the spices, sugar and fruit for grated cheese and chopped up wild garlic for a yummy savoury treat!

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