Tis the season for wild garlic!
I have a confession though...
I am not much of a forager myself, although I love the concept I’m always worried about poisoning myself and picking the wrong thing! So I choose to play it safe and instead let others do the foraging on my behalf.
This week I was super excited to find some wild garlic in my Abel and Cole veg box; which I’m informed was wild foraged by a wonderful man called James. Thank you James!
So I made this recipe for you, courtesy of James.
I love wild garlic because it:
Is an amazing immune booster
Has antibacterial and antimicrobial qualities
Lowers blood pressure
Improves blood circulation
Is a wonderful heart protector and blood purifier
Vegan Wild Garlic Pesto Recipe
2 and 1/2 cups of Wild Garlic - leaves and stem
1/2 cup raw, cold pressed Olive Oil
1tbsp Pine Nuts
3 tbsp Nutritional Yeast
1/2 tsp Himalayan Salt
Squeeze of Lemon Juice to taste
Lightly toast the cashews and pine nuts in a pan until slightly browned.
Add all ingredients to a blender and blend until smooth - leave chunky if you like a textured pesto.
Serve immediately or keep in the fridge for up to 5 days.
Enjoy with pasta, roast vegetables, omelettes and well just about anything!
All my love and blessings of health x