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Wild Garlic

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A beautiful fresh, spicy and sexy ingredient – Wild Garlic, Ramsons, Wood Garlic or Bear’s Garlic. Garlic is one of my top ingredients culinary wise. Wild garlic resembles freshness, beginning of spring and new vibrant challenges in the kitchen.

Wild garlic not only tastes great. Moreover, it is extremely healthy, ideal for detox and full of vitamins with antibacterial effects. I just think about it, and my brain cannot stop thinking about processing it. Let’s begin.

Wild Garlic Pesto

Incredibly easy and delicious! Wild Garlic Pesto, as any other one, can have many alternatives. You can add some lovely nuts e.g. cashew and Parmesan Cheese or 2 kinds of different oils. Note that the more ingredients you add, the shorter it will last once it is opened. Therefore, I always prefer simplicity – Wild Garlic Pesto.

Total Time: 10 minutes + refrigerate 2 days before serving

Shopping list

80g of Wild Garlic, washed, drained and hardly chopped (all of it)
3 tablespoon of quality extra virgin olive oil
A pinch of sea salt


Place Wild Garlic into a blender and mash until you get a beautiful homogeneous texture.

Slowly pour in olive oil (1 spoon at a time) and blend. Work it to a perfection and very smooth texture.

Finish with a pinch of sea salt. Taste.

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Mold the pesto into a clean small jar. Put the lid on and refrigerate for at least 2 days before serving. This way the flavour comes within and becomes really tasty.

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My tip is to combine Wild Garlic Pesto with roasted meats, pasta dishes (with some extra bacon and tomatoes), risotto or just like that on a baked bread with some extra tomatoes. Yummy!

Makes 1 small jar.

Wild Garlic Dip

Eat with my homemade Nachos or any kind of spicy chips. Impress your beloved and snack with me.

Total Time: 10 minutes

Shopping list

1 handful of Wild Garlic, washed and finely chopped
½ cup of plain Greek yogurt
½ cup of sour cream or crème fraîche
1 new spice, mashed in a mortar
Vegeta (sea salt optional)


Place all ingredients in a small serving bowl and mix well. Season with vegeta (sea salt optional) and cover with some aluminium oil. Refrigerate for at least 1 hour before serving.

Makes 1 bowl.

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