Wild Garlic Pesto

I’m extremely lucky to own woodland as part of the farm and that an abundance of wild garlic grows in there from March to June.

Wild garlic is a true super food rich with antibacterial, antibiotic, antiseptic properties, it makes sense to pack as much into your diet as you can, whilst you can.

The health benefits of wild garlic is its effectiveness in reducing blood pressure and it’s blood purifying properties, it’s also thought to lower cholesterol all these in turn help to reduce the risk of heart disease.  Although all garlic has this property, wild garlic has the greatest effect on blood health.

I forage my wild garlic everyday and make fresh pesto, sauces, garlic oil, add to lunch and evening meals, if you can forage some of your own you can use the whole plant but if you use the bulb the garlic won’t come back the following year, so I use the leaves and flowers.

If you don’t live near a woodland or area where wild garlic grows, have a look in my shop for availability as I can supply.

I have a number of wild garlic recipes, but this is my favourite -

Wild Garlic Pesto

200g wild garlic
200ml hemp oil or olive oil
3 tbs hemp hearts
3 tbs pine nuts
Squeeze lemon juice
Salt & black pepper.

Put the wild garlic in a food blender & blitz on low whilst drizzling in oil.
Once all the leaves are chopped add hemp hearts, pine nuts, lemon juice, salt & pepper.
Wizz again in the blender for 2 mins or until all ingredients are combined.
Store in a sterilised jar in the fridge.

Delicious added to any Italian dish, added to salad dressing, pizza topping or just enjoyed on toast.