All I can tell you is that if you only have one of those smoothie blenders, you have a bit of a struggle ahead of you (although, I can assure you it’s worth it). As with any pesto recipe, this is a matter of adding the key ingredients into the blender food processor until the taste is just right. To make this stuff, I can’t really give you exact measurements. This stuff is as versatile as it is abundant. But don’t be shy ~ throw it into whatever you’d like. Here are a few suggestions for using up all that garlic you’ve been picking. As a garnish, as a salad green, pizza topping, dried for later use as an herb… Heck, if we could make ice cream with it, we would! But perhaps the most popular use for wild garlic is wild garlic pesto, and after a night battling it out with the blender, we have jars and jars in the back of the freezer, waiting to be opened 6 months from now, when the luscious spring green leaves are but a distant memory. We’ve been throwing wild garlic into practically everything. Our fridges have been stuffed and smelling like a pizza parlour for weeks. That garlicky smell in general just makes people want to cook, and certainly to eat (even if they’re not hungry). When you walk past a forest floor covered in those tender blades, the gentle scent of garlic overwhelms your senses, and you’re suddenly fantasizing about sunny kitchens, dinner parties and impressing your friends with culinary treats. Wild Garlic is a bit of a muse in the foraging world.
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