Wild garlic pesto
With spring comes an abundance of wild garlic, a flavourful plant boasting a whole host of nutritional benefits.
The edible leaves are very versatile in the kitchen and pack a real punch (similar to that of conventional garlic) in seasonal recipes like this delicious wild garlic pesto.
If you can’t get out to forage, bring the foraging to you! Liz loves this wild-harvested, hand-dried wild garlic. You can use this in the recipe here – just use 10-15g depending on how strongly flavoured you like your pesto. This dried version can also be added to dips, soups and sauces.
- 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
- 250g wild garlic
- 100g Parmesan, grated (or vegetarian hard cheese)
- 100g almonds, toasted
- 1⁄2 lemon, juiced
- 60ml olive oil
- Salt and pepper
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.
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