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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 crowd-pleasing wild garlic pesto Nutritional Benefits: • Garlic is well known for 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 Wild Garlic Pesto Recipe This recipe is from a good friend of mine, Brooke. She shared it with me last year, it’s from her cookbook oddfodder. I wanted to make this dairy free so she suggested instead of ½ cup of parmesan to use toasted cashew nuts and nutritional yeast. Ingredients: 1 cup/250g of chopped wild garlic stems removed ¼ cup of cashew nuts, toasted ¼ cup of nutritional yeast flakes ½ cup of pine nuts, toasted 1 cup of extra virgin olive oil Pinch of sea salt Method: 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. ENJOY!!

It will keep for 5-7 days in the fridge and 3-4 months in the freezer. Can be added to salad dressings, soups or drizzled on veggies.

Chickpea fusilli, garlic pesto with chopped streaky bacon & black pepper


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