Wild garlic is a walkers joy. There is plenty of it and it smells amazing. Plus you can grab a little bit of it.
You can make oils, butters and dips. Perfect addition to a meal. You can run it through a cooked vegetable either chopped or whole. I usually cook the wild garlic as it is very pungent raw. Although you can rub a tiny bit of oil on it raw and it makes the perfect garnish on top of a dish.
Wild garlic pesto
Wilt the wild garlic first and then drain the liquid off in the sink. Put in a sieve and squeeze the remaining water from it. Place in the blender with pine nuts, Parmesan and lemon juice and blitz. Add oil slowly to emulsify. Once blitz fold in remaining grated cheese, lemon zest and crushed toasted pine nuts. Season with salt and pepper and wolla.