The flowers are edible and are quite peppery, they would be great in a salad.
Mum and Brian were over from France and popped in, so they tried the pesto with pasta and thoroughly enjoyed it.
Potato and Wild Garlic Soup:
Today I made potato and wild garlic soup, basically I chopped and fried an onion, softened it for about 5 minutes then added 4 medium peeled potatoes, chopped quite small, which I warmed through and then added some stock (about 1.5 pints) and cooked for about 10 - 15 minutes, until soft.
The potato soaked up quite a bit of the stock so I just kept adding more liquid. When the potato was soft I added the chopped Garlic Leaves, a large handful. After a few minutes of cooking I seasoned and then it was ready to eat. You could blend it but I like the chunks of potato.
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Wild Garlic Pesto:
With the remaining leaves that I had picked I decided to make more pesto but I changed the recipe a little.
*100g of pine nuts and 100g walnuts - cook in the oven for about 5 minutes:
*150g parmesan cheese:
*x1 Lemon, zested and juiced:
*300g Chopped Wild Garlic Leaves:
*300ml Olive Oil:
In the blender add the parmesan cheese, cut into blocks and then blend, add in the pine nuts and walnuts and blitz, then add the zest and juice of the lemon and chopped leaves. Put the blender onto blitz and slowly add the olive oil until you have reached the right consistency. Season to taste.
I absolutely love the taste of this peso and the above ingredients filled x4 glass pesto jars. I have given a couple to neighbours to try and will munch my way through the other two in the next couple of days.