Wild Garlic And Cashew Dip

Wild Garlic DipWild garlic fills my head with romantic images of rolling hills, blue skies and sparkling oceans  – probably because of the two places I’ve found it growing in the wild. It’s a beautiful herb or plant or whatever it is. It is pungent, and fills the air with the smell of delicious food, but sweet… it’s hard to explain – a non-offensive garlic. Truly beautiful.

The flower itself is a pretty white, delicate little thing, hard to miss, and it brightens my day whenever I see it. You can eat the leaves as is – they are delicious with deli meats on fresh bread, and you can also add a bit more oil and turn it into a pesto for pasta, or even in omelettes or scones.

I hope you enjoy this beautiful plant as much as I do!

Wild Garlic And Cashew Dip
Prep time
Cook time
Total time
I love wild garlic. It's a plant that actually excites me, and I've only seen it in the wild in Somerset and on the Isle of Wight. I'm sure it grows in other places - I know it does, since I transplanted some into my back yard! This dip takes less than a minute to prepare once you have your ingredients together. Eat it with crackers, or, ahem... just eat it!
Recipe type: Dip
Cuisine: Foraged
Serves: 2
  • 10g Wild Garlic & Flowers
  • 40g Cashew
  • 30g Hard Cheese
  • 20g Olive Oil
  • Salt and Pepper to taste
  1. Add the wild garlic, cashew, cheese and olive oil to your food processor.
  2. Blend until it's the consistency you like. Blitz for 15 - 30 seconds depending on your preferred consistency. (Thermomix®: Speed 4/ 20 - 30 Seconds)
  3. Season with salt and pepper
  4. Decorate with Ransom Flowers


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