Lynne has sent me this great pic of her wild garlic spaghetti dish!
Wild garlic pesto spaghetti, roasted vegetables and parma ham by Lynne
She makes the pesto with no cheese…
take a few handfuls of wild garlic, a handful of pan roasted almonds, juice and rind of 2 lemons and a glug of olive oil and a teaspoon of salt…pulverize to within an inch of its life in the processor (otherwise it seems to be just too fiery) and keep in jar in the fridge. Very hard to not just keep on eating it.
It looks delicious Lynne! Thanks for sharing the recipe and your photo.
I’m going back to the woods tomorrow to get some more… When I went today I noticed it was in full flower and the air was sweet and pungent with bluebells and garlic, what a great combination, an opportunity for an enterprising perfumist or a Heston Blumenthal icecream…..
It’s all flowering now so the season will be over soon! Gather ye garlic while ye may…if you’re not sure what it looks like, here is my best close-up shot to help.
You have done a great job posting that picture…looks lovely. Shame the season is coming to an end…I shall have to get some more pesto put in jars. The only other “wild” thing I can think of is elderflowers…I have never made the cordial, even thought I have read a lot about making it…must see if Pam has any in the Jam book…can you think of anything else we could get in the wild before then ?
By the way, I think the pesto would work with pine nuts it is just that they seem to go off so quickly that I don’t buy them just for the cupboard and then when I need some there are none !
Lynne, my sister makes pesto with almonds and sometimes with hazelnuts and she is a much better cook than me!
Off the top of my head for elderflower cordial you need citric acid, lemons, elderflowers and sugar and water. It’s in Pam Corbin’s Preserves book. I think there is a list of seasonally appropriate preserves in there as well for the northern hemisphere that is! I believe you can make something with young beech leaves that is in that book (!) and dandelion wine and I am sure I read somewhere that young hawthorn buds are edible and young ground elder too!
Choclette, Celia and Gill have been making wicked chile sauces though.
Jo, every year I tell myself I must make some ramsons pesto and I still haven’t managed it. Now it’s flowering am thinking it’s probably too late. Luckily, a friend made a ramsons and ricotta tart which was delicious, so I have managed to partake of some of this years bounty. This spaghetti looks good and you’ve taken another winning photo.
I can almost taste this! We make pesto from garlic scapes whenever we can – I’m sure this would be similar, although lighter without the cheese. Great way to extend the ramson season even longer! Hmm…you could probably freeze the pesto too..
Celia and Choclette : the credit for the pesto and spaghetti is all Lynne’s, I am trying to persuade her to have her own blog but she’s having a play here to get in the mood :)
I showed the family the lovely post Joanna did with the photo and got a chorus of ‘ that was my dinner’.
Heehee! I hope they got to eat it in the end!