Wild Garlic Butter
Intensely savoury, vibrantly green butter packed with wild garlic's natural allicin compounds, which support heart and immune health.
Nutrition per serving
In the clinic
Garlic butter this version
Compared to Garlic butter (BBC Good Food)
Classic garlic butter uses dried or roasted garlic and often adds no greenery, missing the chlorophyll, folate and allicin found in fresh wild garlic leaves.
| Per serving | Garlic butter | This recipe | Difference |
|---|---|---|---|
| Calories | 36 kcal | 148 kcal | +311% |
| Fat | 4g | 16g | +300% |
| Saturated fat | 2g | 10g | +400% |
| Sodium | 40mg | 95mg | +138% |
What changed
-
Dried or jarred garlic Fresh wild garlic leaves
Wild garlic leaves retain far more allicin and chlorophyll than dried or processed garlic, providing anti-inflammatory and cardiovascular benefits that are largely destroyed by drying or cooking.
-
Salted butter at full quantity Unsalted butter with a pinch of sea salt added to taste
Switching to unsalted butter lets you control sodium precisely, reducing the risk of excess intake that can raise blood pressure.
-
Added parsley for colour Wild garlic leaves as both flavour and colour source
Using one ingredient for both roles keeps the nutrient profile cleaner and avoids the dilution of active compounds that happens when you mix multiple herbs.
Per serving. Our figures are estimates; the comparison's are the published nutrition of the BBC Good Food recipe.
Priyanka blitzed a batch of wild garlic butter in her Nutribullet and shared it straight to the family chat - and honestly, that vivid green colour says it all. Wild garlic season is short, so this is the perfect way to capture it.
Ingredients
- 250 g Unsalted butter, softened to room temperature
- 60 g Wild garlic leaves, washed and dried thoroughly
- 0.5 tsp Fine sea salt, or to taste
- 1 tbsp Lemon juice, freshly squeezed
- Black pepper, freshly ground, to taste
Instructions
Wash the wild garlic leaves well in cold water, then spin or pat them completely dry. Any excess water will make the butter watery.
Cut the softened butter into rough chunks and place in your Nutribullet or small food processor along with the wild garlic leaves, sea salt, lemon juice, and a few grinds of black pepper.
Blitz in short pulses at first to break everything down, then blend continuously for 20 to 30 seconds until the mixture is smooth and an even, vivid green throughout.
Taste and adjust the seasoning, adding a little more salt, lemon juice, or pepper as needed.
Spoon the butter onto a sheet of baking parchment or cling film, shape it into a log, and roll it up tightly. Twist the ends to seal.
Refrigerate for at least one hour before slicing, or freeze for up to three months. Use sliced directly from the freezer on hot vegetables, grilled fish, pasta, or warm bread.