Want to make the most of wild garlic while it’s in season? Turn a handful of simple ingredients into this delicious, plant-packed pesto. With prebiotics from pistachios and garlic, this recipe provides a nourishing boost to support your gut microbes in less than 5 minutes. But if you can’t get your hands on wild garlic, try the substitutions we’ve added below.
4.25 Plant Points
Ingredients
- 100g wild garlic leaves, washed and roughly chopped (or 100g chives, 1 garlic clove & handful of spinach or rocket)
- 60g nuts of choice (we used a mix of pine nuts and pistachios)
- 60g parmesan cheese, grated (or 5 tbsp nutritional yeast)
- 100ml extra virgin olive oil
- 1 lemon, juice and zest
- Pinch of salt and pepper to taste
Method
- Simply whizz up all of the ingredients in a blender to create a paste, stopping to scrape down the sides with a spatula or spoon when needed.
- Once it reaches your desired consistency, transfer the pesto to a sterilised jar. Serve up and enjoy!
Hunting for wild garlic leaves? They tend to grow in damp, wooded areas from late winter through to the end of spring. If you’re foraging, make sure you pick responsibly and only harvest leaves you can confidently identify. The Woodland Trust’s foraging guidelines are a great resource if you’re getting started.
P.S You can store this pesto in the fridge for up to 2 weeks.
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