Wild garlic pesto
The spring green that makes your kitchen smell like garlic bread.
Watch the videoMy no cook trick for the easiest pesto.
Wild garlic pops up in early spring. I found mine in my veg box, and you can also find it at farmers' markets. It brings fibre and plenty of flavour.
No wild garlic? Use any soft green herb instead, like basil, parsley or coriander.
The recipe
Metric, with cups in brackets- 70g (½ cup) toasted seeds or nuts, or a mix
- 1 to 3 garlic cloves
- ¼ tsp sea salt
- 60ml (¼ cup) extra virgin olive oil
- A big bunch of wild garlic (about 60g)you can mix in other herbs too
Wash the wild garlic and pat it dry.
Blitz everything in a food processor until smooth, scraping down the sides.
Add more olive oil if you want it creamier.
Store in a glass jar in the fridge for up to a week. Stir into pasta or soup, or spread on toast.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. The seeds or nuts and olive oil bring healthy fat and a little protein, and the seeds or nuts and wild garlic bring fibre. Toss it through pasta with white beans, or spoon it over eggs or fish, for a full plate.
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