Hello Spring! With all the wild greens beginning to grow, spring is a wonderful time to make all sorts of pesto. Field Garlic, Allium vineale, is one of those greens! This delightful plant grows in clumps of linear, round leaves among grasses and deciduous woodlands. Each leaf is hollow, much like a chive and tastes like one too! You’ll find Field Garlic flourishing in the colder months and dying back in the warmer months. When the snow begins to melt, you’ll want to head outside and find this delicious wild edible. If it smells like garlic, you’ll know for certain that you have found it!
Field Garlic growing in a deciduous forest.
Field Garlic + Kale Pesto Recipe
2 cups Kale, chopped
1 cup Spinach
1 cup Fresh Basil
1/4 cup Field Garlic, chopped
2 Garlic Cloves, peeled
2 Tbsp Lemon Juice
1/4 cup Olive Oil
Salt to taste
- Start by placing all the ingredients, except the olive oil, into a food processor or blender.
2. As you begin to blend, slowly drizzle the olive oil in
3. Add salt to taste
4. Continue to blend or pulse until smooth and creamy
Enjoy by the spoonful as desired! For more Pesto inspiration checkout, Nasturtium Pesto