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thanks - we have a massive patch in a nearby park, which we forage each year. normally put it through pastas or omelettes as a simple 'green' but will def make a batch of pesto this year
cozzzzzzzz-
The leaves are particularly nice at the moment as they're nice and young. They're really sweet.
I also make batch quantities of wild garlic butter which I portion up and freeze to again periodically get out through the year.
Whilst the leaves are in season I mix them into pasta dough and make cheese and wild garlic scones.
Saffronspokes
It's a combination of cashew nuts (for price) , wild garlic, salt, olive oil and parmesan. I couldn't give you ratios as its all done by eye the above used about 3kg of wild garlic. It will keep in the freezer all year (providing it doesn't get eaten before then). It normally last until November before I run out.