It's spring and that means wild garlic season! A green carpet covers the forest floor as far as the eye can see and a fresh, spicy scent fills the air.
Those who know their way around can stock up on the little plant without worrying. If you do not know your way around and cannot tell wild garlic from its poisonous counterparts with certainty, we do not recommend picking wild ;)
Our recipe for wild garlic pesto is extremely simple and can easily be made with a stand mixer.
If you have picked too much wild garlic, you can simply put it in a container like flowers and keep it in the fridge. Use it in salads, sauces or in dishes that need a garlic touch.
Like other herbs, you can simply chop wild garlic and freeze or dry it.
WILD GARLIC PESTO - VEGAN & GLUTEN FREE
Makes about 4-6 servings
300ml olive oil
30g pine nuts
70g sunflower seeds
2 teaspoons yeast flakes
1 tsp salt
50g wild garlic (fresh)
1. Lightly toast the pine nuts & sunflower seeds in a pan. Let cool down.
2. Place all ingredients in a blender.
3. Store the pesto in a jar in the fridge. Cover with a little olive oil for longer storage life.