Wild garlic pesto
- 250g wild garlic
- 100g Parmesan, grated
- 100g almonds, toasted
- 1⁄2 lemon, juiced
- 60ml olive oil
- Salt and pepper
Nature offers such simple ways to boost our bodies as well as our minds. With spring finally here, wild garlic is available in abundance. These edible leaves are very versatile in the kitchen and pack a real punch (similar to that of conventional garlic) in seasonal cooking.
Blitz all the ingredients together in a food processor, slowly pouring in the olive oil as you go until the mixture reaches an even consistency. It will keep for 5-7 days in the fridge and 3-4 months in the freezer.
This mouth-watering recipe is taken from the Spring 2017 issue of Liz Earle Wellbeing. For more fresh, seasonal recipe ideas and wellbeing wisdom, subscribe to the magazine and get free P&P (UK).
- Garlic is good for us, namely due to its cleansing and detoxifying properties
- Wild garlic is packed with vision-boosting vitamin A , cell-protecting vitamin C, blood- building iron, energy-releasing phosphorous, and copper, which helps protect the immune system
- It also boasts antibacterial and potentially antiviral properties as well as being a natural antibiotic