Wild garlic is growing in abundance here in the Lake District at the moment. It’s a real superfood with many nutritional benefits. It’s naturally antibacterial and high in vitamin C, A, iron, calcium, copper and more. The active ingredients in wild garlic can neutralise free radical activity before it leads to cellular damage and oxidative stress in different parts of the body. This means that it can lower your risk of cancer, heart disease and other chronic diseases.
We did a little foraging (leaves and flowers only!) on one of our remote woodland hikes and sourced the other ingredients needed to make wild garlic pesto. Here’s the recipe…
- 150g wild garlic
- 50g grated parmesan
- 1 garlic clove (finely chopped)
- 1/2 lemon (the zest and the juice only)
- 50g pine nuts
- 150ml rapseed oil
Add the ingredients to a food processor and blend until smooth and creamy. For a vegan version, just replace the parmesan with cashew nuts. Store in a glass jar in the fridge or in the freezer for use at a later date. This makes an excellent batch recipe too and keeps well.
