Wild garlic is a true harbinger of spring – and here Adam Price shows you how to transform it into a beautiful, flavorful wild garlic oil.
Drizzle the oil over new potatoes, use it in mayonnaise, or add a green dot to your spring and summer dishes. Wild garlic oil is a simple recipe with great effect.
Save the pulp from the oil. It can be used to make a pesto with, for example, finely grated cheese and crushed nuts. You can make herb oils from most herbs with soft, green leaves: dill, leek, parsley, coriander, bay leaves, basil, etc.
Servings: 8 Prep time: 5 min Cooking time: 10 min
Ingredients:
One large bunch of wild garlic
1/2 liter neutral oil - for example, grapeseed oil
A pinch of salt
Instructions:
Rinse and trim the wild garlic so that only the clean leaves remain. Dry the leaves in a salad spinner or with a kitchen towel.
Place the wild garlic in the blender. Remember it should be a large bunch that almost fills the blender, if it is to match with half a liter of oil.
Pour the oil onto the wild garlic and add a pinch of salt.
Blend at the highest speed for at least two minutes. Feel the temperature of the oil. The blender's speed should heat the oil - preferably to over 50 degrees - but not much warmer. At 60 degrees, the oil loses its fresh, green color.
Then strain the oil through a very fine-meshed sieve - preferably a nylon sieve. A kitchen towel can also be used, but it absorbs a lot of the oil.
Pour the oil into a small bottle - for example, a plastic squeeze bottle. Store it in a cool, dry place and it will keep for about 3 weeks in the refrigerator.
