Share The Love
Spring is the perfect time to forage wild garlic, and it makes the freshest and most delicious pesto. Great for adding to summer salads, as a sauce for pasta or even as a base on your pizza. Delicious!
Serves
Makes In
Difficulty
Dietary
2-4
30 mins
Easy
150g · Wild Garlic Leaves
1 · Clove of Garlic
Lemon Juice
50g · Pine Nuts
50g · Cheese/Parmesan
100ml · Extra Virgin Olive Oil
Pinch of Salt and Pepper
1. Thoroughly wash the wild garlic leaves, making sure you remove any soil. But try to be gentle so as not to bruise the leaves.
2. Add the leaves to a food processor and add in the garlic, lemon juice, cheese and pine nuts.
3. Start to blend and slowly pour in the olive oil.
4. Add the salt and pepper and blend again. Taste to see if you need to add more oil, seasoning or lemon juice.
Store in a clean and sterilised mason jar or container - it should last around two weeks if kept in the fridge.
Carrot & Sweet Potato Soup with Ginger and Turmeric
This carrot and sweet potato soup with spices such as ginger and turmeric is great for helping to keep your immune system fighting fit.
Winter Bean Stew
A nourishing vegan bean stew that’s warming, inviting and packed full of goodness - a deliciously comforting winter lunch or dinner.
