With wild garlic in abundance right now, pesto is a classic go-to for making use of a bountiful harvest. I picked a good few handfuls of wild garlic whilst on a walk with the children but upon returning home realised that I didn’t have any lemons; and knew that lockdown regulations (and eco morality!) wouldn’t permit a trip out simply for a lemon or two. So I decided to use rhubarb from the veg patch as a substitute for lemon, offering tangy flavours and softening textures once cooked down. The recipe below was put together by using up what was available in our larder in addition to the wild garlic and rhubarb, cheese could be added for a more traditional version. Pestos are so adaptable, play around with the recipe according to availability and preferences.
I used the pesto to make a tart for Easter day lunch, topping with seasonal roasted vegetables and feta cheese. We’ve also had it as an accompaniment to baked potatoes; on pasta; and with quinoa and a selection of use-up veggies.
The creation of this recipe seems to me to represent a microcosm of what lockdown can offer us; changing our habitual patterns of food preparation so that instead of buying new and making lots of small trips for food (especially if they involve driving, as is the case for us), we become more accustomed to using up what we have, not relying on imported fresh products to the same extent that we are used to, and forcing our hand at eating more seasonally.
I hope you enjoy - feel free to amend the recipe in order to use up what you have available
Tia x
Recipe: Wild Garlic & Rhubarb Pesto
Makes approx 8 portions
Ingredients
100g wild garlic leaves, washed and dried
300g (trimmed weight) rhubarb, washed & chopped into small pieces
1 tbsp honey
150ml apple juice
20ml apple cider vinegar
100g combination of seeds and nuts, according to availability. I used sunflower and pumpkin seeds, almonds, cashews and brazil nuts.
4 tbsp olive oil (approx, you may wish to amend this depending upon how you
Sea salt and pepper
Method
Place the chopped rhubarb in a saucepan with the honey, apple juice and cider vinegar. Simmer until soft, approx 10 mins then remove from heat and set aside.
Place the nuts and seeds in a saucepan and toast lightly until just turning brown and starting to making a popping noise. Remove from heat and set aside.
In a blender, whizz up firstly the wild garlic leaves then add in the nuts and seeds, rhubarb mixture and olive oil. Blend until smooth then season with salt and pepper to taste.
Use fresh, or place in a jar or container and keep in the fridge for a few days. If placing in the fridge, add another drizzle of olive oil on top of pesto before placing lid on jar, to help it keep.
Foraging guidelines
Do remember to follow responsible foraging guidelines, ensuring you only take plants when there is a plentiful supply, just picking what you need, and never taking the roots. Seek permission before foraging on private land. It’s a good idea to check foraging guidelines before setting out, see for example Wild Food UK’s Foraging Code.
